CHARD CAKES WITH SORREL SAUCE
Provided by Ligaya Mishan
Categories appetizer
Time 45m
Yield 4 appetizer servings
Number Of Ingredients 13
Steps:
- Make the sauce: In a food processor or a blender, place sorrel, yogurt, garlic, 2 tablespoons olive oil, the mustard and salt to taste; process until it is bright green. Taste and add salt, if desired. Refrigerate until needed.
- Cut woody white stalks from chard leaves. Bring a large pan of water to boil. Add the stalks and simmer for 4 minutes. Then add the leaves, stir and continue simmering for 3 minutes. Drain the chard and allow to cool slightly. Once cool enough to handle, squeeze out as much water as possible. Chop leaves and stalks roughly and put in a medium bowl.
- In a small skillet, fry pine nuts in 1 tablespoon olive oil for 1 minute, or until light brown. Add nuts and oil to the chard, followed by the cheese, egg, bread crumbs, 1/4 teaspoon salt and pepper to taste. If mixture is very soft and sticky, add more crumbs.
- Pour enough frying oil into a large skillet to come 1/4 inch up the sides. Shape chard mixture into eight patties roughly 2 inches in diameter and 5/8-inch thick. Fry them for about 3 minutes on each side, or until golden brown. Place on paper towels to absorb oil. Serve warm or at room temperature, with sauce on the side.
Nutrition Facts : @context http, Calories 787, UnsaturatedFat 55 grams, Carbohydrate 21 grams, Fat 72 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 13 grams, Sodium 854 milligrams, Sugar 4 grams, TransFat 0 grams
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AJplayzzz
[email protected]These chard cakes were a nice change of pace from my usual breakfast routine. They were easy to make and very tasty.
Fasil Emiru
[email protected]I'm always looking for new vegetarian recipes, and these chard cakes definitely fit the bill. They're healthy and delicious, and they're easy to make.
Talha Mirza
[email protected]These chard cakes were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Brianna Masen
[email protected]I love the combination of chard and sorrel in this recipe. It's a unique and delicious dish.
Maurice Nasty M
[email protected]I've never had chard cakes before, but I'm glad I tried this recipe. They were really good!
Tresor Kilele Benda
[email protected]These chard cakes were delicious, but they were a bit too time-consuming to make. I think I'll try a simpler recipe next time.
Kamal Yogi
[email protected]I'm not a big fan of chard, but I loved these cakes! The sorrel sauce really made the dish.
Master Dilu
[email protected]I made these chard cakes for a brunch party, and they were a huge hit! Everyone loved them.
Jackson Dovney
[email protected]This is a great recipe for using up leftover chard. I had a bunch of chard that was starting to wilt, and these cakes were a great way to use it up.
Simon Mawusi
[email protected]I had a hard time finding sorrel, so I used spinach instead. The cakes were still good, but I think they would have been even better with sorrel.
Ronel van As
[email protected]These chard cakes were a bit too oily for my taste, but the flavor was good. I think I'll try them again with less oil.
David Bisby
[email protected]I've made these chard cakes several times now, and they're always a hit. They're so easy to make and they're always delicious.
Md shamim Sarker
[email protected]These chard cakes were a hit with my family! Even my picky eaters loved them. The sorrel sauce was a nice touch, and it really made the dish special.
Jessie Raye
[email protected]I'm always looking for new ways to use chard, and these cakes were a great find. They were easy to make and absolutely delicious. I served them with a simple green salad and roasted potatoes, and it was a perfect meal.
drip lord
[email protected]These chard cakes were an absolute delight! The flavors of the chard, herbs, and spices were perfectly balanced, and the cakes were perfectly crispy on the outside and tender on the inside. The sorrel sauce was the perfect accompaniment, adding a bri