Easy Chard Fritters

by Veena Azmanov
Easy Chard Fritters


For patties

▢2 cups (2 cups) Swiss chard (finely chopped)
▢1 large potato (finely grated)
▢1/2 Onion (finely chopped)
▢2 cloves Garlic (minced)
▢1 Egg (large)
▢2 tablespoon All purpose flour
▢12g Parmesan (grated)
▢15g Cheddar cheese grated (grated)
▢ small handful Parsley (finely chopped)
▢ pinch of Salt & Pepper (or to taste)

Yogurt dip / sauce (optional)

▢ 60ml Greek yogurt
▢ 1/2 tsp wholegrain Mustard
▢ 1/2 tsp Honey
▢ pinch of Salt & Pepper


To make the fritters:

Add all ingredients to a bowl, starting with the finely chopped Swiss chard and potato. Followed by the onion, garlic, herbs, and grated cheese.

Next, add in the flour. Season with salt, and pepper. Then, add the eggs. Combine well.

Add a tablespoon of oil to a large frying pan over medium heat. Use oil as needed to help prevent it from sticking.

Using your hands shape small golf size balls with the mixture. Make a ball then flatten it on the palm of your hands. Carefully place them in the hot oiled frying pan.

You want to cook them on medium for about 5 to 6 minutes on each side. Remove them on a clean paper hand towel to absorb any excess oil.

Keep a close eye on the heat - the veggies are raw so you want to cook them on both sides slowly without getting too brown or burnt.

Equally, you can place your fritters on a lined baking tray after shaping and pop them in the oven at 180c for approximately 25 minutes, flip them over and cook for another 5-10 minutes until golden brown.

For the yogurt dip:

Place all ingredients in a bowl and mix well to combine. Keep chilled in the fridge until needed.

I have been getting vegetables and fruit from Down Farm for some time now. I really like the freshness, variation and occasional unusualness of what comes in the bag. I enjoy the challenge of cooking up what comes.

— Andy - Torrington

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