Our garden is blooming. And today we picked the most beautiful bunch of swiss chard, and there is plenty more where that came from. A friend is visiting me this week, and I'm pretty sure she's had sauteed swiss chard before, and she is mostly vegetarian (yes - she only eats chicken, go figure). So anyhow, I thought long and hard about what I could do with all that chard, and I came up with this yummy dish that I would like to cook over and over again. And it used up all the swiss chard, and the delicious snap peas from the garden.
Swiss Chard Cakes
with sauteed white beans and a lemony tahini sauce
For the cakes:
1 bunch swiss chard (about 13-15 leaves), chopped
1 tsp chopped garlic
1/2 tsp red chili flakes
1-2 Tbsp olive oil
salt and pepper to taste
1/2 cup cooked quinoa
3/4 cup panko bread crumbs
1 egg
1/4 cup grated parmesean regianno
For the sautee
1 8oz can white northern beans
1 tsp chopped garlic
1/2 tsp red chili flakes
1 Tbsp olive oil
1 Tbsp sumac
a few sprigs of thyme
salt and pepper to taste
For the lemony tahini sauce
1 Tbsp tahini
2 Tbsp olive oil
3 Tbsp lemon juice
salt and pepper to taste
First make the cakes:
Add the garlic and chili flakes to oil in a medium sized pan on Low to Medium heat
In a few minutes, add the swiss chard and stir. Leave it on for a few minutes until the leaves have wilted and most of the liquid has dissolved. Turn off heat and add salt and pepper to taste.
In a bowl, add the cooked quinoa, half of the panko, egg and parmasean. Once cooled and squeezed to get the liquid out, add the swiss chard to the mixture. Stir and make into 3 inch sized patties. Add the rest of the panko onto a flat plate, and coat the patties on both sides.
Add 1 Tbsp of oil in a non-stick pan, and fry the patties on both sides until golden. Cover the lid while they cook.
For the sautee:
Add the garlic and chili flakes to oil in a heated pan. Add the beans, thyme and sumac and stir and leave for about 5 minutes. Add salt and pepper to taste.
For the sauce:
Mix all ingredients together and whisk away.
To serve, add the pattie onto a plate, top with the bean sautee and drizzle the sauce on top. YUM !!!!!
Swiss Chard Cakes
with sauteed white beans and a lemony tahini sauce
For the cakes:
1 bunch swiss chard (about 13-15 leaves), chopped
1 tsp chopped garlic
1/2 tsp red chili flakes
1-2 Tbsp olive oil
salt and pepper to taste
1/2 cup cooked quinoa
3/4 cup panko bread crumbs
1 egg
1/4 cup grated parmesean regianno
For the sautee
1 8oz can white northern beans
1 tsp chopped garlic
1/2 tsp red chili flakes
1 Tbsp olive oil
1 Tbsp sumac
a few sprigs of thyme
salt and pepper to taste
For the lemony tahini sauce
1 Tbsp tahini
2 Tbsp olive oil
3 Tbsp lemon juice
salt and pepper to taste
First make the cakes:
Add the garlic and chili flakes to oil in a medium sized pan on Low to Medium heat
In a few minutes, add the swiss chard and stir. Leave it on for a few minutes until the leaves have wilted and most of the liquid has dissolved. Turn off heat and add salt and pepper to taste.
In a bowl, add the cooked quinoa, half of the panko, egg and parmasean. Once cooled and squeezed to get the liquid out, add the swiss chard to the mixture. Stir and make into 3 inch sized patties. Add the rest of the panko onto a flat plate, and coat the patties on both sides.
Add 1 Tbsp of oil in a non-stick pan, and fry the patties on both sides until golden. Cover the lid while they cook.
For the sautee:
Add the garlic and chili flakes to oil in a heated pan. Add the beans, thyme and sumac and stir and leave for about 5 minutes. Add salt and pepper to taste.
For the sauce:
Mix all ingredients together and whisk away.
To serve, add the pattie onto a plate, top with the bean sautee and drizzle the sauce on top. YUM !!!!!
Ahem, eating chicken is not vegetarian in any way, so please tell this person to stop calling herself 'vegetarian.'
ReplyDeleteCan't wait to try these cakes!