Mamasani's Rissoles

I went to my veggie garden and picked up the greens that most appealed to me at the moment and made these rissoles. Because I cannot have salt I thought they were going to be very flat in taste, but far from that, they were really tasty and delicious. You may add a bit of himalayan salt and a few currants if you are allowed to have some fructose.  Please try to use organic and local as much as possible.

Ingredients:

7 Spinach leaves (medium size)
5 Kale leaves (small and tender)
   Plenty of parsley
5 Garlic cloves finally chopped
1 Big red onion finally chopped
   Black pepper ( I put quite a lot)
  Turmeric (also generous amount)
1 scoop of hemp protein powder
1 scoop of maca protein powder
4 eggs
   Milk to bind
1 hand full of sesame seeds

Procedure:

1- Chop the spinach, kale and parsley leaves that you have previously rinsed and drained very well.
2- Put in a bowl all, spinach, kale, onion, garlic, parsley, spices, proteins and eggs.
3- Mix very well adding milk to form a paste that is consistent enough to shape into rissoles
4- Sprinkle some sesame seeds on each rissole to help keep the consistency.
5- In a big frypan, put a bit of olive oil and when is hot enough, put the rissoles with a lid on.
6- Keep at medium to low temperature checking constantly that the oil does not heat too much or drys up by adding some more when necessary.
7- Turn the rissole around when one side is very golden. When both sides are equally golden, put them in a try and... TIME TO ENJOY!!! Eat mindfully, aware that this food is bringing into your body the photons of the sun, the freshness of the rain, and the flowing happiness of nature... Say "thanks" to this moment as it is...