Seasonal local food recipe No 103: Swiss chard fritters

A green and herby treat from Yotam Ottolenghi to celebrate the first of the season’s swiss chard.

Serves 4 as a starter
Preparation and cooking About 20 minutes

400g swiss chard, leaves only (or 600g spinach)
30g fresh parsley
20g fresh coriander
20g fresh dill
1½ tsp grated nutmeg
½ tsp sugar
3 tbsp plain flour
2 garlic cloves, crushed
2 free-range eggs
salt and freshly ground black pepper
80g feta, broken into small pieces
60ml olive oil
1 lemon, cut into 4 wedges

Bring a pan of salted water to a boil, and simmer the chard for five minutes. Drain, squeeze dry, then whizz in a food processor with the herbs, nutmeg, sugar, flour, garlic, eggs, a third of a teaspoon of salt and some pepper. Fold in the feta by hand.

Pour a tablespoon of oil into a frying pan over medium-high heat and spoon in three heaped tablespoons of the mix, one per fritter. Press down gently to shape into 7cm wide, 1cm thick fritters, and cook for three to four minutes, turning once, until they take on some colour. Transfer to kitchen paper and repeat with the remaining fritter mix and oil. Serve hot with a wedge of lemon.

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