Name: Swiss chard fritters
Yield: Serves 4 as starter
Cuisine: Israel
Ingredients: salt and black pepper; 400 g Swiss chard leaves, white stalks removed; ½ tsp sugar; 2 medium free-range eggs; 20 g dill; 80 g feta, broken into small pieces; 30 g flat-leaf parsley; 1 lemon, cut into 4 wedges; 60 ml olive oil; 3 tbsp plain flour; 2 garlic cloves, crushed; 1½ tsp grated nutmeg; 20 g coriander

Preparation info

Serves
4
as starter

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

The intense green colour of these fritters, originally Turkish, is paralleled by a wonderfully concentrated ‘green’ flavour of chard and herbs. They are a truly marvellous way to start a meal. Spinach makes a good substitute for chard: increase the quantity by 50 per cent and just wilt it in a pan instead of boiling it.

Ingredients

400 g Swiss chard leaves, white stalks removed
30 g flat-leaf parsley
20

Method

Bring a large pan of salted water to the boil, add the chard and simmer for 5 minutes. Drain the leaves and squeeze them well until completely dry. Place in a food processor along with the herbs, nutmeg, sugar, flour, garlic, eggs, ⅓ teaspoon of salt and some black pepper. Blitz until smooth and then

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Ingredients

Method

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