PBS LearningMedia
PBS LearningMedia
Melinda's Garden Moments
Friday, 27 July 2012 15:36

Delicious Discoveries: Swiss Chard Patties

Today I’m taking you in the Kitchen for a classic Malfitano family recipe for Swiss Chard Patties from my wonderful Step Mom Roselyn Malfitano. Swiss chard is one of those vegetables that is available all year long at most grocery stores and farmers markets. Not only is this delicious leafy green healthy, but it’s also an extremely versatile ingredient in the kitchen. I consider rainbow chard and green chard a staple of my kitchen because I use it in soups, stews, roasted by itself, or used in casseroles and baked dishes. It is such a hearty green that it can withstand high heat temperatures for long periods of time yet it’s also delicious quickly blanched or sautéed with olive oil and garlic. Pick up a bunch of siwss chard tonight and try this mouth-watering recipe for Rosie’s Swiss Chard Patties. They are divine just like Rosie herself!



Rosie’s Swiss chard Patties


½ cup extra virgin olive oil

1 bunch rainbow chard, washed, stems removed, and chopped

1 tablespoon salt, kosher

1 teaspoon freshly ground black pepper

3 eggs, beaten

½ cup Parmesan cheese, grated

½ cup breadcrumbs, seasoned


Heat a large sauté pan with about ¼ cup of extra virgin olive oil. When the oil is hot toss in the chopped Swiss chard stems and cook for 4-6 minutes until they are tender. Next toss in the chopped chard leaves and cook for 5 minutes more and then season with salt and pepper. Once the chard is all wilted and the stem pieces are very soft remove the chard from the pan and place in a large bowl. Place in the refrigerator to cool for about 15 minutes. Once the chard has cooled add the beaten egg, Parmesan cheese and breadcrumbs and mix well to create the patty mixture. Heat the same sauté pan with the remaining ¼ cup of extra virgin olive oil. While the oil heats up form your Swiss chard patties by taking about a golf size portion of the patty mixture and flattening it to resemble a hamburger. Once the oil is very hot place the patties into the hot oil and shallow fry each patty for about 4-5 minutes per side just until the egg cooks and the patties get nice and golden brown around the edges. Drain the Swiss chard patties on a paper towel then serve them warm with any meal as a wonderful vegetarian side dish. These are delicious!