4 cups swiss chard, finely chopped
2 cups parsnips, finely grated (can also sub potatoes or carrots)
¼ cup onion, finely chopped
½ tsp garlic, minced
4 tbsp all purpose flour
¼ cup Parmesan cheese, grated
¼ cup Cheddar cheese, grated
¼ cup Parsley or Cilantro, finely chopped
½ tsp Salt or to taste
½ tsp Pepper
½ cup Greek yogurt
1 tsp Mustard paste
1 tsp Honey
¼ tsp Salt
¼ tsp Pepper
Prepare Veggies: Clean, wash, and pat dry the Swiss Chard. Chop into small thin strips. Clean, peel and grate the parsnip (or potatoes/carrots) using the thick side of the grater.
Add the finely chopped Swiss chard and grated parsnip to a bowl. Then add the onion, garlic, herbs, and grated cheese. Stir to combine, then in the flour. Season with salt, and pepper.
Add the eggs and combine well.
Add a tablespoon of oil to a large frying pan over medium heat. Use oil as needed to help prevent the patties from sticking.
Using your hands, shape small golf size balls with the mixture. Make a ball then flatten it on the palm of your hands. Carefully place them in the hot oiled frying pan. You can fry as many as will comfortably fit on the pan at once.
Cook each patty on medium for about 5 to 6 minutes on each side. Remove them from the pan and place on a clean paper towel to absorb excess oil. (Pro tip - Keep a close eye on the heat - the veggies are raw so you want to cook them on both sides slowly without getting too brown or brunt).
To make the yogurt dip, place all ingredients in a bowl and mix well to combine. Keep chilled in the fridge until needed.
Serve patties hot with ketchup, yogurt dip, or mayonnaise on the side.
Recipe and image adapted from: https://veenaazmanov.com/easy-swiss-chard-patties-aka-swiss-chard-cakes/