Chard Kefta
Category
Main Course
Servings/Yield
4
Author
Lior Lev Sercarz
Ingredients
1 bunch Swiss chard (I used rainbow chard), washed, stems and leaves finely chopped
1 large white onion, peeled and finely chopped
1/3 cup chopped almonds (or any other nut)
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1 tablespoon Izak N37
1 egg
1/2 cup panko breadcrumbs
-
Olive oil
-
Salt
Directions
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.
Add the chard to the onions and let cool for about 5 minutes.
Combine the almonds, panko breadcrumbs and egg with the onion and chard and mix well.
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.
Serve with tahina sauce or any other condiment of your choice.
