Ingredients
- 1 ½ bunches swiss chard, de-stemmed and washed (about 5 cups chopped)
- 1 tsp. salt
- 1 bunch parsley
- 1 bunch cilantro
- 1 bunch dill
- 3 medium onions, grated on large size box grater, excess water squeezed out
- 1 tablespoon harissa
- 1 tablespoon coriander seeds, ground
- ½ teaspoon caraway seeds, ground
- 1/2 cup bread crumbs
- 3 eggs, beaten
- Oil for frying
- 2 eggs, for dipping
Preparation
Step 1
Sprinkle chard leaves with salt and let sit in colander 10 minutes. Working by hand, squeeze out excess water and chop coarsely.
Step 2
Combine parsley, cilantro, and dill and finely chop.
Step 3
Place chard, chopped herbs, onion, harissa, coriander, caraway, bread crumbs, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl and combine well.
Step 4
Add eggs and mix to incorporate.
Step 5
Shape 3 tablespoons of the mixture into round flat patties. Repeat with the remaining mixture.
Step 6
Pour ¼ inch of oil into a large heavy bottomed skillet and heat over medium high heat.
Step 7
Dip each patty into egg and add to oil. Fry 2-3 minutes on each side until a crust forms and the patties are set. Remove from oil and place on a plate lined with a paper towel.
Step 8
Serve immediately or at room temperature with mashweye salad or greek yogurt.
