Winter is full of greens here in NZ, each week the veggie box is packed full of them...spinach, silver beet, chard, cavolo nero. After the initial burst of enthusiasm & several rounds of frittatas, quiches & sautés I am always on the look out for new ways to get that nourishing dose of greens & Ottolenghi provides them aplenty. Plenty has whole chapters on leaves, green things & green beans. Green things all of a sudden become exotic, appealing, even treat like! It’s an Aladdin’s cave of all things, good, delicious & green; chard & saffron omelettes, chard cakes with sorrel sauce, green pancakes with lime butter, broad bean burgers.
Jerusalem has spinach salad with dates & almonds, broad bean kuku*, artichoke & herb salad, parsley & barley salad, Swiss chard with tahini, yoghurt & buttered pine nuts (buttered pine nuts!!) & these Swiss chard fritters that were perfect for this week’s patty cake, patty cake themed I Heart Cooking Clubs.
*kuku I think does sound like something magical from a far off land. It is in fact an Iranian Jewish take in frittata.
Who doesn’t love a fritter? This is at the top of the pile of packing a punch of green goodness* while feeling like a little bit of treat & a little indulgent all at the same time.
*Packed full of iron, magnesium, potassium, vitamins A, K & C make these one of the most nutritious veg around.
These vibrant green fritters are originally from Turkey & if you don’t have chard you can use spinach, just double the weight & gently wilt rather than boiling.
Swiss Chard Fritter from Ottolenghi’s Jerusalem
Serves 4 as an appetizer, just!
400g /14oz Swiss chard leaves, stalks removed
30g / 1oz flat leaf parsley
20g / 3/4oz coriander
20g / 3/4oz dill
1 1/2 tsp nutmeg, freshly grated
1/2 tsp sugar
3 tbsp all-purpose flour
2 cloves garlic, crushed
80g / 3oz feta, crumbled
60ml olive oil
Lemon wedges, for serving
Bring a large pot of salted water to a boil, add the chard & simmer for 5 minutes. Drain & squeeze until the chard is completely dry. Place the chard in a food processor along with the herbs, nutmeg, sugar, flour, garlic & eggs. Season with salt & pepper & blitz until you have a smooth green batter. Crumble in the feta & gently fold it through.
Heat a tablespoon of olive oil in a large sauté pan over medium-high heat. Spoon in 1 heaped tablespoon of the batter for each fritter. Press down gently on the fritter to flatten it to about 7cm wide. Cook for 1 to 2 minutes per side, until golden brown or rather green. Transfer to some kitchen paper & keep warm while you fry the rest of the fritters in batches.
Serve warm, with lemon wedges.
I loved these. Swiss chard spiked with fragrant herbs, studded with feta, that melts & browns as these fritters sizzle away. Perfect as an appetiser or brunch these will definitely be putting on an encore performance.
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