Whether you call these Swiss chard patties or Swiss chard cakes, or Swiss chard fritters these make amazing appetizers or sides. This recipe is so simple, easy and effortless which makes moist little cakes that can be addictive. So versatile they can be served with any meal from breakfast to dinner. You can serve them on their own, as a snack or in sandwiches too.
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 in 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.
BUT - when mama adds them to their favorite patties - that's ok!!
- Mama what inside these - the green stuff?
- Just herbs sweetie - it's called Swiss chard
- Ah OK... bite... It is tasty, mama! I think I like it!
- That's good, sweetie - Enjoy!!
Don't you love that? Quiche is another one that works well when it comes to leaves. I make an amazing Crustless Swiss Chard Quiche as well as Crustless Kale Artichoke Ricotta Quiche - They love it.
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 tbsp yogurt.
- Onions - I love using fresh veggies when possible but if you prefer you can use 1 tbsp onion powder for a quick substitute.
Parsnip? Really?
I love parsnip but I know like the celeriac it's always been cast aside. These are healthy delicious vegetable people; use them!
Honestly, you could use potatoes in this as a substitute but if you do find parsnip or celeriac - give it a try. I promise you will enjoy them.
Parsnips do work just like potatoes and absorb any flavor you add to them, and they are very friendly veggies so they go well with Swiss chard, kale, spinach, and most leaves.
Step by step instructions (Pin)
Prepare veggies
- Clean, wash and pat dry the Swiss chard well.
- Chop into small thin strips - finely chopped works best to form into patties.
- Clean, peel and grate the parsnip or potatoes (use the thick side of the grater).
- Clean and Chop onions as finely as you can.
Prepare batter
- Add all ingredients in a bowl.
- Starting with the Swiss chard and parsnip/potato - and mix well.
- Then, add in the finely chopped onion and grated garlic - mix well.
- Followed by the cheeses and herbs.
- Next, add in the flour, salt, and pepper - and mix well.
- Lastly, add the eggs - mix well.
Cook patties
- Add a tablespoon oil in a large frypan.
- Using your hands foam small golf size balls first then flatten on the palm of your hands.
- Carefully place them in the hot oiled frypan.
- You want to cook them on medium for about 5 to 6 minutes on each side.
- 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.
- Use oil as needed to help cook.
- Once done - remove them on a clean paper hand towel to absorb any excess oil.
- Serve with ketchup 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.
Frequently asked questions
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 forming 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.
My kids eat these with ketchup. We often add them into our burger bread for sandwiches. I love using a side of sour cream or yogurt dip(try my yogurt dip shared with my carrot zucchini fritters)
Absolutely, try spinach, collard greens. Both work beautifully with this recipe.
There are so many of our everyday fresh produce that works great with patties, fritter or cakes. Try my
Spinach Potato Patties
Carrot Zucchini Patties
Tuna Potato Patties
Kidney Beans Swiss Chard Patties
Vegan Kidney Burgers
Leek Potato Patties
Tuna Patties
Potato Latkes or Hanuka Potato Pancakes
Minced chicken Patties
Save this recipe on Pinterest for later. Tried my recipe? Share it with me, please.
Share a picture of your work with me by uploading an image here below my image on this board.
You can find a collection of my tutorials and recipes here on Pinterest.
Easy Swiss Chard Patties aka Swiss Chard Cakes
Print Pin RateDescription
Ingredients
- 4 cups (4 cups) Swiss chard finely chopped
- 2 cups (2 cups) Parsnip or potato finely grated
- ¼ cup (0.5 ) Onion finely chopped
- ½ tsp (0.5 tsp) Garlic minced
- 2 (2 ) Eggs large
- 4 tbsp (60 g) All purpose flour
- ¼ cup (0.25 cup) Parmesan grated
- ¼ cup (0.25 cup) Cheddar cheese grated grated
- ¼ cup (0.25 cup) Cilantro/parsley finely chopped
- ½ tsp (½ tsp) Salt or to taste
- ½ tsp (0.5 tsp) Pepper
- ¼ cup (60 ml) Oil to shallow fry
Instructions
Prepare Veggies
- Clean, wash and pat dry the Swiss Chard well
- Chop into small thin strips or as desired.
- Clean, peel and grate the parsnip or potatoes (use the thick side of the grater)
- Clean and Chop onions as finely as you can
Prepare batter
- Add all ingredients in a bowl
- Starting with the Swiss chard and parsnip/potato - mix well.
- Add in the finely chopped onion and grated garlic - mix well.
- Followed by the cheeses and herbs.
- Next add in the flour, salt, and pepper - mix well.
- Lastly, add the eggs - Mix well.
Cook Patties
- Add a tablespoon oil in a large fry pan
- Using your hands foam small golf size balls first then flatten on the palm of your hands
- Carefully place them in the hot oiled fry pan.
- You want to cook them on medium for about 5 to 6 minutes on each side.
- 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
- Use oil as needed to help cook.
- Once done - remove them on a clean paper hand towel to absorb any excess oil.
- Serve with ketchup on the side.
Recipe Notes
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
