I made these beauties this week…pretty yummy 🙂
The recipe is from the February issue of Real Simple and was a fun way to plow through a bunch of Swiss chard.
- 8 cups stemmed and torn Swiss chard (I used a whole bunch)
- 1 15.5. oz can chickpeas, rinsed
- 1 garlic clove, chopped
- 1/2 tsp cumin (I used seasoned salt, my kids aren’t huge fans of cumin)
- Kosher salt and black pepper
- 2 oz feta, crumbled (about 1/2 cup)
- 1/4 cup all purpose flour (I used brown rice flour)
- 4 Tb olive oil (I think 2 Tb would suffice)
- 1/2 cup plain Greek yogurt
- Hot sauce, for serving
In a food processor, combine chard, chickpeas, garlic, cumin, 1/2 tsp salt and 1/4 tsp pepper and pulse until finely chopped, scraping down the sides of the bowl as necessary. Transfer to large bowl, ad feta and flour, and mix until combined. Form the mixture into eight 2 1/2 inch patties.
Heat 2 Tb oil in non-stick skillet over med-high. Working in two batches, cook the patties until browned, 3-4 minutes per side, adding remaining 2 Tb oil to the skillet for the second batch. Serve, with the yogurt and hot sauce.
(I used less that a Tbs for the second batch and they turned out better)
* I ate one later with sour cream and salsa…that was pretty good too 🙂