Chard Cakes With Sorrel Sauce Recipes

CHARD CAKES WITH SORREL SAUCE

Chard Cakes With Sorrel Sauce image

Provided by Ligaya Mishan

Time 45m

Yield 4 appetizer servings

Number Of Ingredients 13

Ingredients

3 cups sorrel leaves
1/2 cup Greek yogurt
1 garlic clove, crushed
3 tablespoons olive oil
1/2 teaspoon Dijon mustard
Salt
pepper
1 1/4 pounds Swiss chard
1/3 cup pine nuts
4 ounces kashkaval cheese (or pecorino, coarsely grated
1 egg
6 tablespoons dried white bread crumbs
Mixture of vegetable oil and olive oil, for frying

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

CHARD CAKES WITH SORREL SAUCE

CHARD CAKES WITH SORREL SAUCE image

Categories Vegetable Appetizer

Yield 4 app servings

Number Of Ingredients 12

Ingredients

3 cups sorrel leaves
1/2 cup Greek yogurt
1 garlic clove, crushed
3 tablespoons olive oil
1/2 teaspoon Dijon mustard
Salt and pepper
1 1/4 pounds Swiss chard
1/3 cup pine nuts
4 ounces kashkaval cheese (or pecorino), coarsely grated
1 egg
6 tablespoons dried white bread crumbs
Mixture of vegetable oil and olive oil, for frying.

Steps:

1. 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. 2. 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. 3. 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. 4. 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.

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