Swiss Chard and Herb Patties
Ingredients:
- 1 bunch Swiss chard well washed and cut into thin strips
- 1 bunch parsley chopped
- 1 bunch cilantro chopped
- ½ tsp cumin
- 1 cup chickpea flour
- 1 cup water
- Salt and freshly ground black pepper to taste (at least ½ tsp salt)
- Oil for frying
Instructions:
- Cook the chard: Place the chard strips in a pot and cover with boiling water. Bring to a second boil and cook for about 5 minutes. Drain well and squeeze out as much excess liquid as you can, this keeps the batter from getting too wet.
- Make the batter: In a large mixing bowl, whisk the chickpea flour and water together until smooth. Add the cooked chard, parsley, cilantro, cumin, salt, and pepper, and stir well.
- Fry: Heat oil in a skillet to about ¼-inch (0.5cm) deep, over medium heat. Carefully spoon a tablespoon of batter into the pan and gently flatten with a spoon. Repeat until the pan is full. Fry for 2 minutes on each side, then transfer to a plate lined with paper towels.
- Serve: Serve hot or at room temperature, ideally with a dip on the side.
Notes:
- Squeezing out the excess liquid from the cooked chard is an important step, skipping it makes the batter too wet and the patties harder to fry.
- Use any oil you like for frying. Shallow frying (about ¼-inch/0.5cm of oil) gives the best results.
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