Whether you call these Swiss chard patties, cakes, or fritters these make amazing appetizers or sides. This recipe is a simple and easy recipe but so versatile it can be served with any meal from breakfast to dinner. You can serve them on their own, as a snack or in sandwiches too.
Table of Content
One of my challenges with the family is leaves! Getting my kids including my husband who is the bigger kid when it comes to eating leaves. They don't want leaves on their plates. My husband gets cheeky and says - do I have a substitute for the leaves? Often I say - who doesn't eat leaves does not get dessert but then again - you want the kids to eat their veggies and enjoy them - food should never be a punishment.
So that's where I have to think of how am I going to make these brats eat their greens. Don't get me wrong - they do eat veggies well; including their broccoli and eggplant. We just don't want leaves.
Why make these patties?
- It's both healthy and tasty! Swiss chard is one vegetable you must try and add to your diet no matter what your age. Read more about Swiss chard here.
- The recipe is simple, easy and gets ready in less than 20 minutes.
- These can be served as appetizers or a side dish with any main course.
- And, they make perfect additions to sandwiches and wraps too!
- It's versatile. Today, I am using Swiss chard but you can also use spinach, or mustard greens to make these patties.
- If you like Swiss chard also try my Crustless Swiss Chard Quiche as well as Crustless Kale Artichoke Ricotta Quiche.
Ingredients and substitutes
- Swiss chard - I love Swiss Chard, but you can use spinach or kale in this recipe as well.
- Parsnip - A great way to eat those veggies you see in the supermarket but to substitute, an equal amount of potato works a treat in this recipe too.
- Parmesan - You can omit it, but it does add a sweet, nutty, salty taste to the patties.
- Cheddar - I love cheese in these patties - makes them sweet and creamy; but on a diet? Go ahead and omit it - you won't miss it much.
- Eggs - We do need the eggs to blend the mixture, but if you prefer to make it eggless you can add 2 tablespoon yogurt.
- Onions - I love using fresh veggies when possible but if you prefer you can use 1 tablespoon onion powder for a quick substitute.
Swiss Chard Patties
Prepare veggies
- Swiss Chard - Clean, wash, and pat dry the Swiss Chard. Chop into small thin strips.
Pro tip - chopping the veggies large will prevent the mixture from holding its shape. So finely chopped works best. - Parsnip - Clean, peel and grate the parsnip or potatoes using the thick side of the grater
- Veggies mixture - Add all ingredients to a bowl, starting with the finely chopped Swiss chard and grated parsnip or potato. Followed by the onion, garlic, herbs, and grated cheese. Next, add the flour. Season with salt, and pepper. Then, add the eggs. Combine well.
Pro tip - we want to prepare the mixture just before shaping and frying so the veggies do release too much liquid or go limp.
Pan-fry patties
- Add a tablespoon of oil to a large frying pan over medium heat. Use oil as needed to help prevent it from sticking.
Pro tip - I prefer to use a cast-iron skillet as it ensures nice crisp edges - Shape the patties - 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.
- Cook the patties- 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.
Pro tip - 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 brunt - Serve hot with ketchup and mayonnaise on the side.
Tips
- Chop the Swiss chard and parsnips finely. The food processor does a great job of chopping finely.
- If you do not want to use an egg - use a boiled mashed potato.
- Like crispy edges? Use a cast-iron skillet - start on high then low the temperature so it cooks evenly.
- If you like leaves these are great in sandwiches and wraps. Make extra and save them in the freezer.
- To make this gluten-free add one boiled mashed potato and a tablespoon of cornstarch to hold the patties together.
More patties recipes
Frequently asked questions
These patties will keep in the fridge for 4 to 5 days. They even freeze beautifully for up to a month. I like to thaw them in the fridge overnight for the best results
If you do not cut the Swiss chard and parsnips finely it will be too bulky to shape them into patties. You can try roughly chopping through them again. Alternatively, you can also give it a few pulses in the food processor.
Yes, you can use the stems just ensure they are chopped finely so they are not too bulky when shaping into patties. Stems do make it difficult to hold the shape so one boiled mashed potato works great to hold it together.
You can substitute the eggs with 1 cup of mashed potatoes. The mashed potatoes do a great job of binding everything together and taste delicious too.
Printable Recipe
Swiss Chard Patties
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Ingredients
For patties
- 4 cups (4 cups) Swiss chard (finely chopped)
- 2 cups (2 cups) Parsnip or potato (finely grated)
- ¼ cup Onion (finely chopped)
- ½ teaspoon Garlic (minced)
- 2 Eggs (large)
- 4 tablespoon (60 g) All purpose flour
- ¼ cup (25 g) Parmesan (grated)
- ¼ cup (30 g) Cheddar cheese grated (grated)
- ¼ cup Parsley or Cilantro (finely chopped)
- ½ teaspoon Salt (or to taste)
- ½ teaspoon Pepper
For pan-frying
- ¼ cup (60 ml) Oil (to shallow fry)
Yogurt dip / suace(optional)
- ½ cup (120 ml) Greek yogurt
- 1 teaspoon Mustard paste
- 1 teaspoon Honey
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
Prepare Veggies
- Swiss Chard - Clean, wash, and pat dry the Swiss Chard. Chop into small thin strips.Pro tip - chopping the veggies large will prevent the mixture from holding its shape. So finely chopped works best.
- Parsnip - Clean, peel and grate the parsnip or potatoes using the thick side of the grater
- Veggies mixture - Add all ingredients to a bowl, starting with the finely chopped Swiss chard and grated parsnip or 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. Pro tip - we want to prepare the mixture just before shaping and frying so the veggies do release too much liquid or go limp.
Pan-fry patties
- Add a tablespoon of oil to a large frying pan over medium heat. Use oil as needed to help prevent it from sticking. Pro tip - I prefer to use a cast-iron skillet as it ensures nice crisp edges
- Shape the patties - 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.
- Cook the patties- 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.Pro tip - 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 brunt
- Serve hot with ketchup, yogurt dip, or mayonnaise on the side.
Yogurt dip
- Place all ingredients in a bowl and mix well to combine. Keep chilled in the fridge until needed.
Recipe Notes
- Chop the Swiss chard and parsnips finely. The food processor does a great job of chopping finely.
- If you do not want to use an egg - use a boiled mashed potato.
- Like crispy edges? Use a cast-iron skillet - start on high then low the temperature so it cooks evenly.
- If you like leaves these are great in sandwiches and wraps. Make extra and save them in the freezer.
- To make this gluten-free add one boiled mashed potato and a tablespoon of cornstarch to hold the patties together.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Melly
There’s no way the measurements provided are right. 4 cups of Swiss chard and 2 cups of potato or parsnip does not end up looking like the image shown. Instead I ended up with a green pile of watery mush that can’t be formed in to anything. What a waste of the Swiss chard I worked so hard to grow this summer. So disappointed!
Veena Azmanov
Melly. The veggies are to be grated and finely chopped, not blended in the food processor. The flour and eggs act as binding agents. Not sure what happened at your end but the recipe has been tired by a few successfully. Please see previous comments from those who have tried it. Thansk
Nancy
These were easy to make, delicious, and appetizing to the eye. And healthy! My guests couldn't eat just one and asked for the recipe.
Veena Azmanov
I am so happy to hear that Nancy. Thank you for the lovely feedback.
Rachel
These are delicious!! I’ve already made them several times and it’s a hit in my house. Can I bake them instead of frying?
Veena Azmanov
Thank you so much, Rachel. I am so happy to hear that.