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Swiss Chard fritter misfit garden recipe

Silverbeet Fritters with Yoghurt dip

For the dip
  • ½ cup Greek yogurt
  • 1 garlic clove, crushed
  • 3 tablespoons olive oil
  • ½ teaspoon Dijon mustard
  • A handful of parley chopped finely
  • Salt
  • pepper
For the fritters
  • 1 bunch silverbeet
  • onion, chopped and sauteed
  • ⅓ cup grated Parmesan cheese
  • 2 eggs
  • 6 tablespoons dried white bread crumbs (or you can use flour)

  1. For the dip. Mix all ingredients in a bowl, add salt and pepper to taste and set aside, ready to serve.
  2. Cut stalks from leaves. Bring a large pan of water to boil. Add the stalks and simmer for 3 minutes. Then add the leaves, stir and continue simmering for 2 minutes. Drain the silverbeet and allow to cool slightly.
  3. Once cool enough to handle, squeeze out as much water as possible. Chop leaves and stalks roughly and put in a medium bowl.
  4. Add rest of fritter ingredients, and salt & pepper. If mixture is very soft and sticky, add more crumbs/flour.
  5. Pour enough frying oil into a large pan to come 1 finger up the sides of the pan.
  6. Shape mixture into patties, whatever size you fancy. Try not to make them too big though, as they may not cook through too well.
  7. Fry them for about 4 minutes on each side, or until golden brown. Place on paper towels to absorb oil. Serve warm or at room temperature, with the dip on the side.
  8. Enjoy!

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