Wednesday, 8 October 2014

Swiss Chard & Cheddar Rissoles


I grow a lot of Swiss Chard, I find it a useful addition to so many savoury recipes. At this time of year, whilst walking Algy & Poppy in the morning, I am able to gather walnuts that have fallen from the tree, 50grams of wet (or commercially available) walnuts will add a great crunch to the texture of these savoury nuggets. Whenever I think of creating something using chard, or beetroot, cumin is the spice I automatically turn to; to me the flavour of cumin marries beautifully with the earthy tones of the vegetables.



For this recipe you will need;
500g of Swiss chard (including stalks)
250g of Cheddar cheese
150g of bread crumbs (from a day or two old loaf)
50g of walnuts, wet walnuts if possible
3 eggs
3 flat cloves of garlic
1 tablespoon of olive oil
1 teaspoon of Marigold Bouillon Powder or 1/2 teaspoon of salt
1 teaspoon of cumin seeds
1/2 teaspoon of black pepper
1/2 teaspoon of chilli powder
 Oil for frying

Begin by chopping up the garlic and frying gently with the cumin seeds in the olive oil. I use a large sauteuse which will accommodate the rather bulky chopped chard, but any large pan will work. Fry the garlic until it begins to take on colour, add the chopped chard, stalks first because they take a little longer to cook. Fry gently for a minute or two before adding the leaves. Fry for a further couple of minutes, place on a lid and switch off the heat.
I use a food processor to turn the bread into breadcrumbs, roughly chop the walnuts and to grate the cheese. Having done this, place the breadcrumbs, walnuts and cheese in a large bowl. Add the seasoning and finally place the chard mixture into the processor and pulse for a moment or two just to roughly chop, you don't need to take this down to a puree consistency.
Stir into the dry ingredients and mix in the eggs. The mixture should be easy to form into balls, flatten slightly to create rissoles or burger shapes. At this point they can be kept in the fridge for up to 8 hours before frying gently in shallow oil. Fry one one side until you have a rich brown colour, then turn and fry on the other side.








Notes:
I have to say I enjoy these as much cold, in a sandwich, as I do hot.
They make an excellent vegetarian alternative to burgers and they're delicious served hot with fried mushrooms and eggs for breakfast.
I made a second, larger batch of these and mixed in some cooked mushrooms I had that were left over from another meal. I chopped the mushrooms up having fried them. I couldn't have imagined the addition of cooked mushroom would make them even more delicious, but it does; so much so I may have to include them from now on.

2 comments:

  1. Hi Tobi, a little late to the party, introduced to your blog by my friend and yours, Sue, and very happy to be here. I only discovered the delights of Swiss Chard this year, and these little rissoles look just the ticket - not sure whether it is still available at the market but I guess at a pinch I could substitute spinach if I can't find chard? We are hoping to grow our own chard next year, until then I can only to hope to find a veggie stall which sells it. I am sure mushrooms will make an even more toothsome rissole, and that is how I intend to make mine.
    I've been experimenting with making my own natural vegetable stock powder, though I usually use Marigold; I shal use this in my version and will let you know how they turn out! Regards, Lynne.

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  2. Sorry - am I allowed two comments? I HAD to tell you that I've made these rissoles, we enjoyed (some of) them this evening, with some celeriac and cauliflower mash, and roasted tomatoes. They were delicious. My meat-eating husband was particularly impressed with how 'meaty' they were, as well as tasty and filling. I did use the fried mushrooms, and think I would probably use more next time. Thinking of having (some of) the left-overs wrapped in flatbreads with some finely shredded lettuce and tomato. Thanks for this great recipe!

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