A tasty cake with an unusual mix of flavors that will delight your palate. A bit time consuming but worth the effort if you want to impress your guests.
Ingredients
- 2 pounds Swiss chard
- 1/2 cup pine nuts
- 4oz kashkaval cheese, grated
- 1 egg
- 6 tablespoons breadcrumbs
- Salt and pepper
- Canola oil for frying
- Dipping Sauce: 1/2 cup Greek yogurt, 1 garlic clove crushed, 2 tablespoons olive oil, 1/2 teaspoon Dijon mustard, 1 tablespoon chopped parsley, salt and pepper
Instructions
To make the dipping sauce, combine all ingredients of the sauce in a bowl. Season with salt and pepper. Refrigerate until needed.
Separate the chard stalks from the leaves.
Bring a quart of salted water to a boil in a large pot. Add the stalks and cook on medium heat for 7 minutes. Add the leaves and cook for another 3 minutes. Drain and allow to cool. Once cool enough to handle, squeeze as much of the water as you can. Then chop the chard coarsely, and transfer to a large bowl.
Heat 1 tablespoon canola oil in a small pan on medium heat, and sauté the pine nuts until golden. About 2 minutes. Transfer to a paper towel.
Add the pine nuts, cheese, egg, and breadcrumbs to the chard. Season with salt and pepper. If the mixture is too soft, add more breadcrumbs.
Heat 1/4 inch canola oil in a pan on medium heat. Shape the chard mixture into patties, and fry them until golden, about 3 minutes on each side. transfer to a paper towel.
Serve with the dipping sauce.
