Baked in the oven for a golden crust on the outside and and melting in the inside, here’s the vegetarian version of our wildly popular ham and chive mashed potato cakes. Like all dark leafy green vegetables, swiss chards are nutritious, inexpensive and easy to cook! You can easily freeze the patties and use them for a quick lunch or as a side dish for a festive dinner.
Ingredients list for the Swiss Chard Potato Cakes
- 1 3/4 lbs (800g) potatoes, peeled and rinsed
- 2 stalks of swiss chards
- 2 eggs
- 2 tablespoons onion, finely chopped
- Salt and fresh cracked pepper
- 2 tablespoons butter
- 1 tablespoon milk
- 4 tablespoons breadcrumbs
1. Cook potatoes in plenty of salted water until cooked through; then drain and puree with a potato masher. Meanwhile gently fry onion until translucent and set aside.
2. Wash swiss chard and discard the white stal. Collect only the green part of the leaves and chop them roughly. Saute in butter over medium heat until cooked, about 5-10 minutes.
3. In a large bowl, combine mashed potatoes, swiss chards, onion, eggs and milk. Season with salt and pepper.
4. Preheat your oven to 400°F (190°C) and line a baking sheet with parchment paper.
5. On the baking sheet, using a ring mold, sprinkle a layer of breadcrumbs, then scoop potato mixture to shape the cakes—about 1 1/2 inch thick. Press down slightly with the back of a spatula and finish with another thin layer of breadcrumbs. Remove the ring mold and repeat the process.
6. Bake in the oven at 400°F (190°C) for 10 minutes, or until golden and serve warm.
1. You can add grated parmesan cheese on top of the potato cakes.
2. You can easily freeze the patties and use them for a quick lunch or as a side dish for a festive dinner