“Mouthwatering Kenyan Sukuma Wiki Rolls – A Gluten-Free Culinary Adventure”

Allergens

None

Ingredients

• 2 cups finely chopped kale (sukuma wiki)
• 1 cup cooked rice, cooled
• 1/2 cup black beans, rinsed and drained
• 1/2 cup shredded carrots
• 1/4 cup diced onion
• 1/4 cup diced red bell pepper
• 1/4 cup cilantro leaves, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• Salt and black pepper to taste
• 1/4 cup almond flour
• 2 large eggs, beaten
• 1/3 cup gluten
• free breadcrumbs
• 1 tablespoon olive oil

Instructions

1. In a large mixing bowl, combine the chopped kale, cooked rice, black beans, shredded carrots, diced onion, diced red bell pepper, cilantro leaves, minced garlic, ground coriander, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.
2. Gradually add the almond flour, mixing until well incorporated.
3. Divide the mixture into 8 equal portions. Shape each portion into a tight roll, approximately 4 inches long and 1 inch in diameter.
4. Dip each roll in beaten eggs, then coat with gluten free breadcrumbs.
5. In a large non stick skillet, heat olive oil over medium heat. Cook the rolls for 4 minutes per side or until golden brown and crispy.
6. Serve immediately, garnishing with fresh cilantro leaves and a sprinkle of ground coriander.

Chef’s Insight

To enhance the aroma, add a pinch of ground cumin to the mixture before shaping into rolls.

Notes

For a vegan version, replace the beaten eggs with flaxseed or chia seed egg.