Chard Kefta

Author

Lior Lev Sercarz

Servings

4

Category

Main Course

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)
• 1 tablespoon Izak N37
• 1 egg
• 1/2 cup panko breadcrumbs
• Olive oil
• Salt

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.