Buckwheat & kale balls

Another recipe with kale: very healthy, however not very charming ingredient. Here an idea of how to make it tasty and interesting - veggie-balls with kale and buckwheat in tomato sauce 🙂  

Ingredients for 2 portions:

  • 2 cup buckwheat
  • 200g kale
  • 1 big onion
  • 3 cloves of garlic
  • salt and pepper for taste
  • 20g breadcrumbs
  • 1 can tomatoes (no skin)
  • 20g parmesan cheese
  • basilicum


  1. Cook buckwheat (about 15min)
  2. Chop the onion into pieces and saute in the frying pan. When golden, add garlic
  3. Remove the stems from kale, chop into pieces and add to the pan
  4. Fry together for a while, until kale gets soft
  5. Transfer the vegetable mixture into a bowl, add cooked buckwheat (kasha) and blend with hand blender into a pulp
  6. Form balls (about 1 tablespoon per serving), roll in the breadcrumbs
  7. Heat up 2 tablespoons of olive oil on the pan and fry the balls on all sides
  8. In the end, add the tomatoes and spice to taste
  9. Decorate with basilicum and parmesan before serving

Nutrients per portion*:

Calories (kcal) Total Fat (g) Sat.Fat (g) Proteins (g) Carbs (g) Sugar (g) Fiber (g)
445 18.9 4 16.7 58.8 7.9 10.3

Extras: Iron (20.3%), Calcium (32.3%), Potassium (853.8mg)

* Values in the table are indicative and may differ depending on used ingredients

** % daily values based on 2000kcal diet

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