swiss chard veggie patties

Swiss Chard Veggie Patty Recipe



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Swiss Chard Veggie Patty Recipe


Units Scale

1 bunch Swiss chard leaves
23 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

1/21 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
Olive Oil


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.

  • Author: Curry Girls Kitchen

Swiss chard patties without egg
Swiss chard patties with egg


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