Monday, January 21, 2013

Chard/Garbanzo Fritters

Now THIS is not the kind of recipe you necessarily go searching for on the Internet.  But we have been "blessed" with a surfeit of greens in our produce co-op share. Not just lettuce and cabbage,  but kale, chard and mustard greens as well.  All. At. Once.

So as I felt guilty the other night about the greens wilting away and what the heck I was going to do with them, I was ecstatic to run across this recipe in Real Simple. Healthy combination of veggies and protein with just enough spice and a bit of cheese.  I will admit I adapted it slightly.  Scroll down for the delicious results.

Chard/Garbanzo Fritters
Adapted from Real Simple.
Makes four servings.

8 cups stemmed and torn Swiss chard (about 1 bunch) and/or spinach (I bet a combination of the two would be delicious.)
1-15 1/2 ounce can garbanzo beans, drained and rinsed
 1 clove garlic, minced
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3/4 cup crumbled Feta cheese
1/4 cup flour
1 egg, slightly beaten
4 tablespoons olive oil, divided
1/3 cup plain Greek yogurt
2 tablespoons chopped dill, mint or chives (optional)
Hot sauce

Combine the yogurt and chopped herbs and set aside.

In a food processor, combine the chard, garbanzo beans, garlic, cumin, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pulse until finely chopped, scraping down the sides of the bowl as needed.  Transfer to a large bowl and add the Feta, flour and beaten egg.  Mix until combined.  Form the mixture into eight 2 1/2 inch patties.

Heat 2 tablespoons of the oil in  large nonstick skillet over medium heat.  Working in two batches, cook the fritters until browned, 3 to 4 minutes per side.  Add the remaining oil to the skillet for the second batch.

Serve with the herbed yogurt and hot sauce.

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