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Thursday, March 9, 2017

Chard Cakes With Sorrel Sauce

Ligaya Mishan  
  Time 45 minutes 
 Yield 4 appetizer servings 
Featured in: A Chef Who Is Vegetarian In Fame If Not In Fact.

3 cups sorrel leaves
½ cup Greek yogurt
1 garlic clove, crushed
3 tablespoons olive oil
½ teaspoon Dijon mustard
1 ¼ 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

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.

Adapted from “Plenty” by Yotam Ottolenghi (Chronicle Books)

Nutritional analysis per serving (4 servings)
418 calories; 31 grams fat; 8 grams saturated fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 17 grams protein; 80 milligrams cholesterol; 633 milligrams sodium


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