CHARD CAKES WITH SORREL SAUCE
Provided by Ligaya Mishan
Categories appetizer
Time 45m
Yield 4 appetizer servings
Number Of Ingredients 13
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
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Bashir Ali
[email protected]These cakes were delicious! I will definitely be making them again.
Ifeoma Anthony
[email protected]The cakes were a bit too dry for my taste, but the sorrel sauce helped to moisten them up.
Yo Yo
[email protected]I made these cakes for my family and they loved them. I will definitely be making them again.
OSUMANU Yushawu
[email protected]These cakes were a little too salty for my taste, but the sorrel sauce was delicious.
Z0AA1B
[email protected]I made these cakes for a potluck and they were a big hit. Everyone loved them!
Barry Cole
[email protected]These cakes were a great way to get my kids to eat their vegetables. They loved the crispy crust and the tangy sorrel sauce.
Redoy Sarkar
[email protected]I followed the recipe exactly and the cakes turned out perfectly. I served them with a side of roasted vegetables and a dollop of sour cream.
Arifa Akter
[email protected]I made these cakes for my family and they loved them. I will definitely be making them again.
Christian Johnson
[email protected]The cakes were a bit too oily for my taste, but the sorrel sauce was delicious.
Riajul Islam
[email protected]These cakes were a great way to use up some leftover chard. I will definitely be making them again.
Darwin Worku
[email protected]I had never cooked with sorrel before, but I was pleasantly surprised by how well it paired with the chard.
chidi ifeanyi - olise
[email protected]The chard cakes were a little bland for my taste, but the sorrel sauce really helped to brighten them up.
Mizan “Mizan” Mizan
[email protected]I made these cakes for a brunch party and they were a big success. Everyone loved them!
Gana Moh
[email protected]I followed the recipe exactly and the cakes turned out perfectly. I served them with a side of roasted potatoes and a green salad.
Muhammad Abduallah
[email protected]The cakes were crispy on the outside and tender on the inside. The sorrel sauce was tangy and flavorful.
Sajid Gondal
[email protected]These chard cakes were a hit! The sorrel sauce was the perfect complement to the savory cakes. I will definitely be making these again.