Green Rissoles

Avocado oil, for frying

1 large onion, finely chopped

2 medium leeks, white and pale green parts only, finely chopped

5 oz kale

5 oz baby spinach

1 bunch Italian parsley

1/4 cup extra virgin olive oil

1 cup potato starch

1/2 cup gluten free panko

Salt & pepper

1 tsp turmeric

1 tsp granulated garlic powder

1 large egg

Warm 1 tablespoon of avocado oil in a frying pan over medium heat. Add onions and sauté until caramelized. Set aside.

Warm 1 tablespoon of avocado oil in a frying pan over medium heat. Add leeks and sauté until translucent and slightly golden. Set aside.

Use a KitchenAid to finely chop the kale and parsley.

Place kale, spinach, parsley, olive oil, sautéed onion and leek, potato starch, panko, salt and pepper, turmeric, garlic powder and egg in a large bowl. Mix all the ingredients until well combined.

Place the mixture into the refrigerator for one hour.

Warm avocado oil in a frying pan over medium heat. Form mixture into 2-inch flat rissoles. Place in skillet and fry until golden brown, then flip and fry the other side.

Rissoles can be stored in the refrigerator in an airtight container for up to five days.

Serve hot or cold, with your favorite dipping sauce.