Swiss Chard and Chilli Parsley Patties

These little mouthfuls of gorgeousness have come into my life, and personally I do not foresee them leaving my life anytime soon. I know that they do not look too appealing to the eye, but trust me…they are delicious!  These are baked and not fried (yay !!!). They are jam-packed with loads of nutrition, thanks to the swiss chard, and they are gluten-free!  Okay, these don’t need to be made gluten-free, but for those with a gluten intolerance or whatever, this is an added bonus. Aannnnnd, to make these little gems even more desirable and more-ish, they are amazing to eat with a plain yoghurt, additional garlic and herbs. Ahh I just cannot resist these babies.  I made a batch the other day, and literally from the baking tray they were being devoured. They are divine.  I put a few aside in a container, and the following day we had them for lunch with a salad.  They too, are the perfect healthy snack attack.

Swiss Chard and Chilli Parsley Patties

Preparation time:  13 minutes

Cooking time:  15 – 20 minutes

Total time:  28 – 33 minutes

Makes approximately 12 depending on size

Ingredients:

300 grams fresh Swiss Chard, shredded finely (I used the food processor to do this)

3 – 4 large fat garlic cloves, finely chopped

1 Tablespoon (15 milliliters)  of dried chilli flakes (seeds discarded if wanted)

1/4 cup (62.50 milliliters) chopped fresh parsley

1 1/2 cups (375 milliliters) chickpea flour (I used Gluten-Free)

1 teaspoon (5 milliliters) baking powder (I used Gluten-Free)

1/2 cup (125 milliliters) water

Optional extras:

1 cup (or more) Plain yoghurt (I used Lactose-Free)

2 garlic cloves, finely crushed

1/4 cup chopped fresh parsley

Instructions:

Preheat the oven at 180 degrees Celsius / 350 degrees Fahrenheit.

In a medium-sized bowl, add the finely shredded Swiss Chard, garlic, chillies, parsley, flour, baking powder and gradually add the water.  Stir all the ingredients thoroughly until a thick batter is formed.  If you feel you feel you need a bit more water, then add, but do not allow this batter to be thin.  Using a tablespoon collect together enough thick batter and then place on a lined and greased baking tray. These patties will not spread much so just leave a small space in-between each pattie.  It is not necessary to flatten them, I quite like the rugged rustic look of the jagged edges. Ideally if you have a silicone baking mat, these work the best as no lining or greasing is required.  Once the baking tray is full, place in the oven to bake until done.

For the Optional Extra’s:  Place the garlic and parsley into a bowl and add the yoghurt.

Serve warm or hot with the yoghurt (if using).

Enjoy 🙂

 

 

Advertisements

Quinoa, Spinach and Sunflower Seed Patties

Yes, I did it again…

Quinoa…… Hmmmmm ….and I cannot apologise 🙂 ….Why?  beee…cause it is an awesome healthy seed !!!! and it needs to be enjoyed in every possible way known to mankind !!!

I have this thing for spinach, I swear….Barely a meal goes by without some form of spinach. Anyway, in this batch I used a combination of Swiss Chard and Baby Spinach. These can seriously be used with any kind of spinach – trust me, I have done it all, and all were scrumptious. When growing up, my mom was also big on spinach for meals, we were told as kids, ….eat spinach and you will be as strong as pop-eye!  I guess, something has always stuck, and that is why spinach is constant with me.  I mean, all that goodness…..

Quinoa and Spinach Patties

Preparation time:  10 minutes

Cooking time:  15 minutes

Total time:  25 minutes

Makes 9

Ingredients:

2 cups cooked quinoa

1 cup toasted sunflower seeds

1 bunch of spring onions, chopped

1/2 white onion, finely chopped

3 teaspoons dried parsley

1/2 cup packed chopped fresh basil

3 garlic cloves chopped finely

3 cups chopped spinach (use any spinach you like or a mixture)

3 free-range eggs

2 Tablespoons of fresh lemon Juice

1/3 cup Gluten-Free Flour or flour of your choice

Salt and Pepper to taste

Instructions:

Bomb everything together in a large bowl, mix thoroughly with a metal tablespoon.

I like to allow my mixture to sit in the refrigerator for about 30 minutes, just to bring all those flavours together, then I make them into patties, using a tablespoon.

You can either bake these in a preheated oven at 180 degrees Celsius /350 degrees Fahrenheit until golden (approximately 10 minutes on either side) or lightly fry these with a little oil in a pan.  Either way is great.

If using a fan oven, be careful not to ‘over’ bake them, as I did once, they ended up being a bit dry, but still edible – thanks to the fan oven, that does an amazing job, cooking equally inside and out 🙂 (did you notice the slight sarcasm there?)

Serve with a fresh salad or roasted vegetables (which is my favourite).

Enjoy 🙂