How to Make Swiss Chard Patties
Whether you call these Swiss chard patties, cakes, or fritters, they make amazing appetizers or sides. This recipe is simple and easy, yet versatile enough to 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 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 doesn’t get dessert,’ but then again, you want kids to eat their veggies and enjoy them – food should never be a punishment.
So that’s where I have to think about how to get these brats to 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 ready in under 20 minutes.
- Also, these can be served as appetizers or a side dish with any main course.
- 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 also use spinach or kale in this recipe.
- Parsnip – A great way to eat those veggies you see in the supermarket. However, an equal amount of potato also works a treat in this recipe.
- Parmesan – You can omit it, but it adds a sweet, nutty, and 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 need the eggs to blend the mixture, but if you prefer an eggless version, you can also substitute with two tablespoons of yogurt.
- Onions – I love using fresh veggies when possible, but if you prefer, you can also use one tablespoon of onion powder as a quick substitute.
Step-by-step: Swiss Chard Patties
- Prepare Vegetables: Clean, wash, and pat dry the Swiss Chard. Next, chop it into small, thin strips. Then, 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.
- Shape the patties—Using your hands, shape the mixture into small, golf-size balls. Make a ball, then flatten it on the palm of your hand. Carefully place them in the hot, oiled frying pan.
- Cook the patties– Add a tablespoon of oil to a large frying pan over medium heat. You want to cook them on medium for about 5 to 6 minutes on each side. Remove them from the skillet and put them on a clean paper towel to absorb any excess oil.
- Yogurt dip: Mix all the ingredients in a bowl until combined. Keep chilled in the fridge until needed.
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 don’t finely chop the Swiss chard and parsnips, they will be too bulky to shape into patties. You can try chopping them roughly 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.
Swiss Chard Patties
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.
Video
Ingredients
- 4 cups (4 cups) Swiss chard finely chopped
- 2 cups (2 cups) Parsnip or potato finely grated
- ¼ cup Onion finely chopped
- ½ tsp Garlic minced
- ¼ cup Parsley or Cilantro finely chopped
- ¼ cup (25 g) Parmesan grated
- ¼ cup (30 g) Cheddar cheese grated
- ½ tsp Salt or to taste
- ½ tsp Pepper
- 2 Eggs large
- 4 tbsp (60 g) All purpose flour
- ¼ cup (60 ml) Oil to shallow fry
- ½ cup (120 ml) Greek yogurt
- 1 tsp Mustard paste
- 1 tsp Honey
- ¼ tsp Salt
- ¼ tsp Pepper
Method
- Prepare Vegetables: Clean, wash, and pat dry the Swiss Chard. Chop it into small, thin strips. Clean, peel, and grate the parsnip or potatoes using the thick side of the grater4 cups Swiss chard, 2 cups Parsnip or potato
- 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.¼ cup Onion, ½ tsp Garlic, ¼ cup Parsley or Cilantro, ¼ cup Parmesan, ¼ cup Cheddar cheese , ½ tsp Salt, ½ tsp Pepper, 2 Eggs, 4 tbsp All purpose flour
- Shape the patties – Using your hands, shape the mixture into small golf-size balls. Make a ball, then flatten it on the palm of your hand. Carefully place them in the hot, oiled frying pan.
- Cook the patties– Add a tablespoon of oil to a large frying pan over medium heat. You want to cook them on medium for about 5 to 6 minutes on each side. Remove them from the skillet and put them on a clean paper towel to absorb any excess oil.¼ cup Oil
- Yogurt dip: Mix all the ingredients in a bowl until well combined. Keep chilled in the fridge until needed.½ cup Greek yogurt, 1 tsp Mustard paste, 1 tsp Honey, ¼ tsp Salt, ¼ tsp Pepper
Notes
- Chop the Swiss chard and parsnips finely. The food processor does a great job of chopping finely.
- If you don’t want to use an egg, try using a boiled and mashed potato.
- Like crispy edges? Use a cast-iron skillet. Start on high, then lower 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.
Equipment you will need
Nutrition
Tried this recipe?
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Thank you! We were “ charded out” at the end of the summer and needed something new. This was perfect!
Thank you, Jared.
Delicious! Big hit in my house!
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!
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
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.
I am so happy to hear that Nancy. Thank you for the lovely feedback.
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?
Thank you so much, Rachel. I am so happy to hear that.