I started off yesterday making spanakorizo with 2 spinach roots, which I discovered were not enough to make a meal for the four of us, so I added some Swiss chard leaves as I was preparing the spanakorizo sauce. I realised what a mistake this was from the aroma coming from the pot - it was too sour! Rather than risk hearing my family's objections, I decided to find another edible way to use the mixture. Here's what I got: leafy green rissoles.
Clean 2 spinach roots (stalks and leaves) and 15-20 large Swiss chard leaves (very stalky bits removed). Finely chop all the leaves. Sauté 1 finely chopped large onion, some finely chopped parsley and 2 cloves of garlic in some olive oil. Add the leaves and the juice of 2 grated tomatoes. Season with salt and pepper. Cook till they wilt. When the mixture is cool enough to handle, squeeze it to remove all excess liquids. Add 4-5 tbsp chickpea flour and shape into short fat rissoles. Roll each one in breadcrumbs and pan-fry quickly over high heat in very hot olive oil, turning them to cook on all sides. Drain on absorbent paper. Serve with spicy red sauce.
This recipe yielded 17 rissoles. Spinach can be used to replace the Swiss chard (but not vice-versa - Swiss chard can be a bit too sour on its own). Plain flour can be used instead of chickpea flour, and flour can also replace the breadcrumbs. In half the mixture, I added some mizithra cheese (you can use crumbled feta instead) - the vegetarian as opposed to the vegan fritters were definitely tastier. Bottled Asian sauces are a perfect accompaniment.
©All Rights Reserved/Organically cooked. No part of this blog may be reproduced and/or copied by any means without prior consent from Maria Verivaki.
Clean 2 spinach roots (stalks and leaves) and 15-20 large Swiss chard leaves (very stalky bits removed). Finely chop all the leaves. Sauté 1 finely chopped large onion, some finely chopped parsley and 2 cloves of garlic in some olive oil. Add the leaves and the juice of 2 grated tomatoes. Season with salt and pepper. Cook till they wilt. When the mixture is cool enough to handle, squeeze it to remove all excess liquids. Add 4-5 tbsp chickpea flour and shape into short fat rissoles. Roll each one in breadcrumbs and pan-fry quickly over high heat in very hot olive oil, turning them to cook on all sides. Drain on absorbent paper. Serve with spicy red sauce.
This recipe yielded 17 rissoles. Spinach can be used to replace the Swiss chard (but not vice-versa - Swiss chard can be a bit too sour on its own). Plain flour can be used instead of chickpea flour, and flour can also replace the breadcrumbs. In half the mixture, I added some mizithra cheese (you can use crumbled feta instead) - the vegetarian as opposed to the vegan fritters were definitely tastier. Bottled Asian sauces are a perfect accompaniment.
©All Rights Reserved/Organically cooked. No part of this blog may be reproduced and/or copied by any means without prior consent from Maria Verivaki.
These are also fabulous with chili and a few Indian spices added to the mix - hey presto spinach pakora!
ReplyDeleteso they have already been created - and i thought
ReplyDeletei was being unique!