Happy St. (Chard) Patty’s Day

Here’s a great Meatless Monday meal to help bring green to all parts of your St. Patrick’s Day. I adapted Swiss Chard fritters recipe from Real Simple and served them up with a side of Roasted Lemon Dill Carrots. Happy St. Patrick’s Day from our Irish family to yours!

ontherhoades_st patricks daySwiss Chard Patties

Ingredients:

  • 1 bunch of stemmed and torn Swiss chard
  • 1 can of chickpeas, rinsed (15.5 oz)
  • 3 garlic cloves
  • 1/2 teaspoon ground cumin
  • 3 Tbsp of goat cheese
  • 1/4 cup of flour
  • Kosher salt and pepper
  • 1 egg
  • 1 cup of panko bread crumbs
  • 2 Tbsp of vegetable or canola oil
  • 1/2 cup of sour cream or Greek yogurt
  • 2 tsp+ of Louisiana hot sauce, or 1 tsp of Sriracha

Directions:

  1. Pulse the Swiss chard, chickpeas, garlic, cumin, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until finely chopped, scraping down the sides of the bowl as necessary.
  2. Combine the Swiss chard mixture, goat cheese, and flour in a large bowl,. Form the mixture into eight 2½-inch patties.
  3. Beat one egg in a shallow bowl and spread the bread crumbs on a plate for dipping.
  4. Roll the patties in the egg wash and then press both slides lightly into the bread crumbs.
  5. Heat the oil in a cast iron skillet or nonstick skillet over medium high-heat.
  6. Cook the patties in two batches until golden brown, approximately 4 minutes per side.
  7. Mix together the sour cream or yogurt and hot sauce or Sriracha to serve on top of the patties, or for extra dipping sauce.

Roasted Lemon Dill Carrots

Ingredients:

  • 1/2 pound of carrots, peeled and chopped into 1/3rds
  • 1 lemon sliced into 1/4″ slices
  • 1 Tbsp of olive oil
  • 2 Tbsp of chopped dill
  • 1 tsp of Kosher salt

Directions:

  1. Preheat oven to 400 degrees. Place carrots on a rimmed baking sheet and top with lemon slices. Drizzle oil over carrot lemon mixture.
  2. Add salt and dill. Mix together with hands so carrots are covered well.
  3. Bake for 20 minutes, turning once.
  4. Serve immediately or eat later after refrigeration as a side or in a salad.
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2 Comments

  1. I love roasted carrots! Beautifully colored meal 🙂

    Reply
  1. A Spring Special Occasion Dinner Menu | On The Rhoades

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