Recipe: Swiss chard fritters
Yummy & easy eggnog snickerdoodles

We get a lovely weekly veggie box delivered to our doorstep by Oishimon Organic Farm and I love the surprise factor – you just never know what’s in it! Swiss chard and other greens feature regularly and I love making this yummy Swiss Chard Fritters recipe from one of my favourite cook books:  “Jerusalem” by Yotam Ottolenghi & Sami Tamimi.

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

Bon appetite!

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