1 bunch Swiss chard leaves
2–3 garlic cloves minced
1 onion and or 1 leek (green part only) diced
2 green onions finely chopped
1 C finely chopped shiitake mushrooms
1 Egg OR 3 Tbs. fresh ground flax seeds soaked in 1/4 C warm water
1/2–1 cup cooked quinoa or brown rice or a combo quinoa and rice
1/2 cup toasted and ground sunflower seeds
1/4 C nutritional yeast or Pecorino Romano
1/4 C Almond “feta cheese” by Kite Hill, crumbled OR sheep or goat feta
1 tsp. Italian Seasoning
Salt and Pepper to taste
Coconut oil for cooking
Sauté mushrooms, onions, leeks, and minced garlic in 2-tsp. olive oil.
Transfer mixture into a medium bowl and set aside.
In the same pan on medium heat, add 1 Tbl. olive oil and Swiss chard. Cover for 1-2 minutes until wilted. Drain greens and press off any excess liquid. Chop greens and add to onion/mushroom mixture.
Add remaining ingredients into the bowl and mix thoroughly. Mixture should hold together when formed into a patty. Refrigerate for 30 minutes before frying in coconut oil.
In the same pan, heat 2-3 TBL coconut oil until hot. Form mixture into patties and sauté until browned on both sides, approx. 5 minutes per side on medium heat. Serve warm as a meal, or room temperature on top of a salad.
Spinach patty mixture can be made a day ahead and refrigerated.
Patties can be baked for 30 minutes instead of pan-frying. Cook until brown.
Leftover patties are great frozen. Store cooked patties with parchment paper lined in between each patty. Place stacks of 3-4 in a quart freezer bag.Remove air from the bag for a tight seal.
Re-heat patty in a pre-heated skillet with 2-3 Tbl. coconut oil. Cover for 3 minutes per side. Turn off flame and let rest covered for a few minutes.
Swiss chard patties without egg
Swiss chard patties with egg