This yummy Swiss Chard Fritters recipe is from one of my favourite cook books:  “Jerusalem” by Yotam Ottolenghi & Sami Tamimi.

How to make Swiss chard fritters

Ingredients:

• 400g Swiss chard leaves, stalks removed (I usually use a mixture of Swiss chard & other greens)
• 30g flat leaf parsley
• 20g fresh coriander
• 20g fresh dill
• 1.5 tsp freshly grated nutmeg
• 1/2 tsp sugar
• 3 TBSP plain flour
• 2 garlic cloves, crushed
• 2 eggs
• 80g feta, crumbled
• 60ml olive oil
• Lemon wedges, for serving

Get cooking:

1. Bring a pan of salted water to a boil and simmer the chard leaves/greens for 5 minutes.
2. Drain and squeeze well until completely dry.
3. Whizz in a food processor with the herbs, nutmeg, sugar, flour, garlic, eggs, a third of a teaspoon of salt and some black pepper.
4. Fold in the feta by hand.
5. Pour a tablespoon of olive oil into a frying pan over medium-high heat and spoon in a heaped tablespoon of the mixture for each fritter.
6. Press down gently to shape into 7cm wide, 1cm thick fritters, and cook for 3-4minutes, turning once, until they take on some colour.
7. Transfer to kitchen paper and repeat with the remaining fritter mix and oil.
8. Serve hot with a wedge of lemon.

Bon appetite!

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