Swiss Chard Patties–The Recipe

Yep, been to the Farmer’s Market again. Too many yummy things. I really have to fight the urge to buy some of everything. This time I went with a menu plan. I got corn (incredible). Also little cukes, a melon, a few tomatoes and some Swiss chard. Tonight I am making patties. I’ve decided it is time to share this Grandma Mary recipe with the world.

Oh yummy!

Oh yummy!

Swiss chard–2 bunches…about 2#’s. Wash, steam, drain, chop, drain some more, cool. I leave the stems on and I like the old fashioned plain green variety. Save the magenta color for salad or something. Grandma used to put the steamed chopped chard in a dish towel and wring the heck out of it. I usually give it a good squeeze, but can’t stand to watch that dark liquid go down the drain, so I reserve it for a quick shot of iron and vitamins as soon as it’s cool enough to drink.

chopped, drained chard

chopped, drained chard

Eggs–2 large

Bread crumbs–about 1 cup. This amount is going to depend on how wrung out the chard is. Add more or less to get the consistency of hamburger after the cheese is added. I used seasoned Italian. If you have plain crumbs, throw in some oregano, basil, garlic, ground fennel, etc.

Cheese–Romano and/or Parmesan, grated fine, about 1 cup.

Salt and pepper to taste

Olive oil

Heat oven to 300°-ish

Into the prepared chard, add remaining ingredients except oil. Mix well. This should be about the consistency of ground beef. Wet enough to hold together, but not soggy and not so dry that they fall apart. Heat the oil in a nice heavy skillet. I prefer cast iron. Make a patty as you would a hamburger. I like them thin so they get crispy (about 1/4 inch thick). Brown on both sides. Put into the oven to keep warm and continue cooking while you brown the remaining patties. Makes about 12.

time to flip

time to flip

Variations…

I have used wheat germ in place of some bread crumbs. Also mashed garbanzo beans for extra nutrition. Try sunflower seeds or…use your imagination.

Serve hot as a side dish, on a bun like a burger with melted provolone or mozzarella, these are incredible and actually elegant with hollandaise sauce or cold the next morning for breakfast…if there are any left. ;)

7 thoughts on “Swiss Chard Patties–The Recipe

  1. Martha VanLandingham

    OMG. I’m drooling. The pics are almost too good. I wonder if Minda is watching. I think I’ll email Loretta and link her to this. Luv u m

  2. Julie

    Thanks for the recipe! I made a ton of them for dinner. We added crab and a wee splash of truffle oil. We put’em on buns with ketchup for the kids they all ate them. Yeah veggies snuck in once again. Keep the recipes coming. What are we making tomorrow.

  3. ramie

    I made them with the red chard variety and they were delicious. Realized after we had eaten them that I forgot the parmesan cheese and they were still great. I used one of those heavy duty breads with nuts and seeds for the fresh bread crumbs and served them with homemade mustard. Thank you..

  4. Pingback: Amazing Swiss Chard | Miss Originality's Blog

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