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Swiss Chard Patties
Swiss Chard Patties
In the growing season, you really need to expand your taste testing and use some of Nunny's "Try it -- You'll like it" recipes. This one was one of Bear's favorites when he would come home from school or work and is really simple to make. Bear was not one to wait for supper. If they were on the drainboard they were fair game and he would eat to his heart's content. Luckily his Mom knew this and would make plenty for both after school and the dinner table.
Patties can be served warm or cold. If made smaller in size, patties may be added to hor doevre trays. These patties go well with a summer fare of vegetables such as tomato slices, stuffed celery and deviled eggs.
Enjoy and as Nunny said, "Try it -- You'll like it."
- 1 bunch Swiss Chard
- Italian Bread Crumbs
- Soak the Swiss Chard in Cold Water and salt to clean. Rinse under cold water.
- Put the Swiss Chard into a pot of boiling water just long enough to wilt the leaves.
- Chop up the wilted Swiss Chard and add seasoned bread crumbs and eggs. The trick to this recipe is to get just enough crumbs and eggs to make the patties firm and not sticky. It's all in the touch so you will have to experiment until you get the feel of it.
- Heat Crisco or Crisco Oil in a cast iron skillet on the stove. Place patties into oil and turn until golden in color. Use a slotted utensil to turn patties. Place patties onto brown paper to drain oil.
As an alternative you can lay your patties in a foil coated cookie sheet and bake at 350° for approximately 15-20 minutes. This will give you a crispier patty and no oil.
Remove the patties from the pan after they have been taken from the oven and set for approximately 5 minutes.
Once His Mom tried to make these with spinach which he didn't like. He knew the difference immediately but baby spinach leaves can be used in place of the Swiss Chard.