Chard Cakes With Sorrel Sauce by
Inspired by NYT Cooking
Ingredients
Full share of Veggie Box sorrel leaves
1/4 cup Greek yogurt
1 garlic clove, crushed
1.5 tablespoons olive oil
½ teaspoon Dijon mustard
Salt
Pepper
Full share Veggie Box chard
1/4 cup pine nuts (or substitute sunflower seeds)
2 ounces kashkaval cheese (or pecorino, coarsely grated)
1 egg
3 tablespoons dried white bread crumbs
Mixture of vegetable oil and olive oil, for frying
Instructions
Make the sauce: In a food processor or a blender, place sorrel, yogurt, garlic, half of olive oil, the mustard and salt to taste; process until it is bright green. Taste and add salt, if desired. Refrigerate until needed.
Cut 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, ¼ 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 ¼ inch up the sides. Shape chard mixture into about 4 patties roughly 2 inches in diameter and ⅝-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.
Cut 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, ¼ 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 ¼ inch up the sides. Shape chard mixture into about 4 patties roughly 2 inches in diameter and ⅝-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.