Directions

1. In a pan cook the onion with some olive oil over medium heat until tender, about 5 minutes. Season with salt and half of the Izak spice. Place the cooked onions in a bowl and use the same pan to cook the chard with some oil, salt and the remaining Izak spice for 5 minutes.

2. Add the chard to the onions and let cool for about 5 minutes.

3. Combine the almonds, panko breadcrumbs and egg with the onion and chard and mix well.

4. Shape 20 small ball of the mixture. Heat some olive oil in a non stick pan and fry the keftas for 3 minutes on each side.

5. Serve with tahina sauce or any other condiment of your choice.