500 gms Swiss chard, stemmed and roughly chopped
1/4 cup Italian parsley
1/4 cup coriander
1/2 teaspoon honey
1 teaspoon grated nutmeg
3 tablespoons flour
2 cloves garlic
2 eggs
200gm crumbled feta
1/2 teaspoon sea salt
Several grindingly black pepper
Olive oil for cooking
Lemon wedges for serving
Steam greens for 3-4 minutes. Squeeze out any excess moisture and then place in a food processor with herbs, honey, nutmeg, flour, garlic, eggs and pepper and salt. Pulse til blended. Fold in feta by hand.
Heat 1 tablespoon of olive oil in a sauté pan to medium heat and cook the fritters in batches - about one heaped tablespoon of mixture for each fritter. Don't overcrowd. Cook til golden on first side, flattening mixture down. Turn and cook til golden. Transfer to a paper towel lined plate until all cooking is complete. Serve with lemon wedges.
"I love the challenge of working out what I am going to make each time as I nevquite know what I'm It makes me be more adventurous in my cooking rather than just buying my favourites"
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