Best 2 Chard Cakes With Sorrel Sauce Recipes

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Discover the delectable flavors of chard cakes with sorrel sauce, a dish that combines the earthy goodness of Swiss chard and the tangy zest of sorrel. This delightful recipe elevates simple ingredients into a symphony of textures and tastes, offering a delightful balance of savory and tangy notes. As you immerse yourself in the process of creating these chard cakes, you'll uncover the secrets to achieving a crispy exterior and a tender, flavorful interior, while the velvety sorrel sauce adds an extra layer of complexity and richness to the dish. So, prepare to embark on a culinary journey as we guide you through the steps of making this delectable chard cakes with sorrel sauce recipe.

Here are our top 2 tried and tested recipes!

CHARD CAKES WITH SORREL SAUCE



Chard Cakes With Sorrel Sauce image

Provided by Ligaya Mishan

Categories     appetizer

Time 45m

Yield 4 appetizer servings

Number Of Ingredients 13

3 cups sorrel leaves
1/2 cup Greek yogurt
1 garlic clove, crushed
3 tablespoons olive oil
1/2 teaspoon Dijon mustard
Salt
pepper
1 1/4 pounds Swiss chard
1/3 cup pine nuts
4 ounces kashkaval cheese (or pecorino, coarsely grated
1 egg
6 tablespoons dried white bread crumbs
Mixture of vegetable oil and olive oil, for frying

Steps:

  • Make the sauce: In a food processor or a blender, place sorrel, yogurt, garlic, 2 tablespoons olive oil, the mustard and salt to taste; process until it is bright green. Taste and add salt, if desired. Refrigerate until needed.
  • Cut woody white stalks from chard leaves. Bring a large pan of water to boil. Add the stalks and simmer for 4 minutes. Then add the leaves, stir and continue simmering for 3 minutes. Drain the chard and allow to cool slightly. Once cool enough to handle, squeeze out as much water as possible. Chop leaves and stalks roughly and put in a medium bowl.
  • In a small skillet, fry pine nuts in 1 tablespoon olive oil for 1 minute, or until light brown. Add nuts and oil to the chard, followed by the cheese, egg, bread crumbs, 1/4 teaspoon salt and pepper to taste. If mixture is very soft and sticky, add more crumbs.
  • Pour enough frying oil into a large skillet to come 1/4 inch up the sides. Shape chard mixture into eight patties roughly 2 inches in diameter and 5/8-inch thick. Fry them for about 3 minutes on each side, or until golden brown. Place on paper towels to absorb oil. Serve warm or at room temperature, with sauce on the side.

Nutrition Facts : @context http, Calories 787, UnsaturatedFat 55 grams, Carbohydrate 21 grams, Fat 72 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 13 grams, Sodium 854 milligrams, Sugar 4 grams, TransFat 0 grams

CHARD CAKES WITH SORREL SAUCE



CHARD CAKES WITH SORREL SAUCE image

Categories     Vegetable     Appetizer

Yield 4 app servings

Number Of Ingredients 12

3 cups sorrel leaves
1/2 cup Greek yogurt
1 garlic clove, crushed
3 tablespoons olive oil
1/2 teaspoon Dijon mustard
Salt and pepper
1 1/4 pounds Swiss chard
1/3 cup pine nuts
4 ounces kashkaval cheese (or pecorino), coarsely grated
1 egg
6 tablespoons dried white bread crumbs
Mixture of vegetable oil and olive oil, for frying.

Steps:

  • 1. Make the sauce: In a food processor or a blender, place sorrel, yogurt, garlic, 2 tablespoons olive oil, the mustard and salt to taste; process until it is bright green. Taste and add salt, if desired. Refrigerate until needed. 2. Cut woody white stalks from chard leaves. Bring a large pan of water to boil. Add the stalks and simmer for 4 minutes. Then add the leaves, stir and continue simmering for 3 minutes. Drain the chard and allow to cool slightly. Once cool enough to handle, squeeze out as much water as possible. Chop leaves and stalks roughly and put in a medium bowl. 3. In a small skillet, fry pine nuts in 1 tablespoon olive oil for 1 minute, or until light brown. Add nuts and oil to the chard, followed by the cheese, egg, bread crumbs, 1/4 teaspoon salt and pepper to taste. If mixture is very soft and sticky, add more crumbs. 4. Pour enough frying oil into a large skillet to come 1/4 inch up the sides. Shape chard mixture into eight patties roughly 2 inches in diameter and 5/8-inch thick. Fry them for about 3 minutes on each side, or until golden brown. Place on paper towels to absorb oil. Serve warm or at room temperature, with sauce on the side.

Tips:

  • Choose the right Swiss chard. Look for young, tender leaves with vibrant green color and no signs of wilting or yellowing.
  • Wash the Swiss chard thoroughly. Remove any dirt or debris from the leaves and stems.
  • Blanch the Swiss chard. This helps to soften the leaves and remove any bitterness.
  • Squeeze out the excess water from the Swiss chard. This will help to prevent the cakes from becoming soggy.
  • Use a variety of ingredients in your cakes. This will add flavor and texture.
  • Don't overcook the cakes. They should be cooked through but still tender.
  • Serve the cakes with a variety of sauces. This will help to enhance the flavor of the cakes.

Conclusion:

Chard cakes with sorrel sauce is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its vibrant green color and earthy flavor, Swiss chard is a healthy and flavorful addition to any meal. The sorrel sauce adds a tangy and creamy flavor that complements the chard perfectly. Whether you're looking for a new way to enjoy Swiss chard or you're simply looking for a delicious and healthy meal, chard cakes with sorrel sauce is a great option.

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