* Exported from MasterCook *
Mediterranean Chard Cakes with Sorrel Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs
Amount Measure Ingredient -- Preparation Method
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Sauce:
3 cups sorrel leaves -- washed
1/2 cup Greek yogurt -- whole milk
1 garlic clove -- crumbled
2 tablespoons olive oil
1/2 teaspoon Dijon mustard
salt -- to taste
Cakes:
1 1/4 pounds Swiss chard
1/3 cup pine nuts
1 tablespoon olive oil
4 ounces Kashkaval cheese -- coarsely grated
1 egg
6 tablespoons dried white breadcrumbs
1/4 teaspoon salt
black pepper
To fry: -- half and half vegetable oil and olive oil
To make the sauce: Place all the ingredients in a food processor or a blender and blitz to a fine bright-green sauce. Taste and adjust the amount the salt. Keep in the fridge until needed.
Cut the woody white stalks from the green chard leaves. Bring a large pa of water to the boil. Add the stalks and simmer for 4 minutes. The add the leaves, stir and continue simmering for 3 minutes. Drain the chard and allow to cool down slightly. Once cool enough to handle, squeeze as much water out of the chard as possible. You need to use both hands and be quite forceful to do this. Next, chop the leaves and stalks roughly and put in a mixing bowl.
In a small fry pan, fry the pine nuts in the tablespoon of olive oil for 1 minute, or until light brown (watch out; they darken in seconds). Add the nuts and oil to the chard, followed by the cheese, egg, breadcrumbs,salt and some pepper. If the mix is very soft and sticky you might need to add some more crumbs.
Pour enough frying oil into a frying pan to come 1/4-inch up the sides of the pan. Shape the chard mix into eight patties that are roughly 2-inches in diameter and 5/8-inch thick. Fry them for about 3 minutes on each side, or until golden brown. Transfer onto paper towels, to absorb the excess oil. Serve warm or at room temperature, with the sauce on the side.
Serves 4, as a starter
AuthorNote: The cheese I use in these splendid cakes is kashkaval, of which there are regional varieties all over the Balkans. There is also an Italian version called caciocavallo. Kashkaval is normally made from sheep's milk and has a tangy yet nutty flavor. You can get it from an Arab or Turkish grocer. Choose a strong and less industrialized variety. If you can't get it, replace with mature pecorino.
You don't necessarily have to make the sauce as the cakes work perfectly well accompanied with just a wedge of lemon. Still, if you choose to make it (and I can't recommend it enough) you'll be able to keep it in the fridge for a day or two and serve it with a million other things - roasted root vegetables, hearty lentils, red meat and oily fish.
Cuisine:
"Mediterranean"
Source:
"Plenty: Vibrant Vegetables Recipes from London's Ottolenghi by Yotam Ottolenghi, 2011."
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 381 Calories; 29g Fat (64.6% calories from fat); 18g Protein; 17g Carbohydrate; 4g Dietary Fiber; 81mg Cholesterol; 848mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 1423 0 0 0 0 0 0 0 0 0 26620 0 196 0 0 0
