Swiss Chard Fritters
Stuck on what to pack in your kid’s lunches?
I’ve made these fritters three weeks in a row now–they’re easy, healthy, and Plant Paradox compliant. My toddler even eats them, despite containing Swiss chard. The key to hiding veggies is to grind them up, mix them with “better” stuff, and fry them in lots of good oil! And serve with sour cream.
I’ve tried variations of this recipe several times, and these get the best consistency when they’re really thin, so make sure you’re using a small enough scoop and flattening them to 1/4 inch thickness with your hands. These are good served warm with a dollop of sour cream and some greens or packed cold for a snack or lunch.
PREP TIME 30 MINUTES TOTAL TIME 30 MINUTES SERVES 4
- 1 bunch of Swiss chard,
stemmed and torn
- 3 cloves garlic, chopped
- 1/2 teaspoon ground cumin
- sea salt and black pepper
- 2 ounces crumbled goat cheese
- 1/2 cup cassava flour
- 4 tablespoons extra-virgin olive oil, divided (or more)
- organic sour cream for serving
PULSE together the Swiss chard, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor or blender until finely chopped, scraping down the sides of the bowl as necessary.
COMBINE the Swiss chard mixture, goat cheese, and flour in a large bowl. Use a small 1-inch ice cream scoop to scoop out the mixture and flatten with hands to patties about 1/4 inch thick.
HEAT oil in a large non-stick skillet over med-high heat.
COOK the patties until browned, 3-4 minutes per side. If cooking in two batches, add 2 more tablespoons of olive oil for second batch. Serve warm with a dollop of sour cream or store in fridge for snacks and lunches for up to 5 days.