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!
Swiss Chard Patties
- 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
- 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.
- Combine the Swiss chard mixture, goat cheese, and flour in a large bowl,. Form the mixture into eight 2½-inch patties.
- Beat one egg in a shallow bowl and spread the bread crumbs on a plate for dipping.
- Roll the patties in the egg wash and then press both slides lightly into the bread crumbs.
- Heat the oil in a cast iron skillet or nonstick skillet over medium high-heat.
- Cook the patties in two batches until golden brown, approximately 4 minutes per side.
- 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
- 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
- Preheat oven to 400 degrees. Place carrots on a rimmed baking sheet and top with lemon slices. Drizzle oil over carrot lemon mixture.
- Add salt and dill. Mix together with hands so carrots are covered well.
- Bake for 20 minutes, turning once.
- Serve immediately or eat later after refrigeration as a side or in a salad.