Swiss Chard and Chickpea Fritters


In the midst of the cloud of powdered sugar that is our kitchen, there is an abundance of healthy activity. Cakes are generally made for special occasions and thus have a few minutes of mercy before they're enjoyed. This permits a 10 minute photo shoot in whatever part of the house happens to have the best lighting.

Dinner, on the other hand, does not get to enjoy such luxuries.


Every Sunday, I try to find at least three meals to help us get through the week. It's a difficult line to walk. I don't want to get too many groceries because one of my biggest pet peeves is finding expired food in the fridge. Nothing should go to waste. It's also important to know what you're getting into before you invest. Sure, that curry looks delicious! But how long does it need to marinate? Is there a ton of prep involved? I have started meals only to throw my hands up seeing the dreaded "chill in fridge for 4 hours" in mid-saute. Get the phone Autumn- we're ordering pizza!


Once the noms have been selected, Mike and I try to prep as far in advanced as possible. We chop veggies, marinate meats, and wash everything. In the past, I've as gone as far as to mix the dry ingredients in one bowl and the wet ingredients in another so that when the time comes, all that needs to be done is the mixing. Prep work is half the battle! 

Dinner last week consisted of this lovely Swiss Chard and Chickpea Fritter from Real Simple magazine. If you have a good sized food processor, this recipe is a walk in the park and takes less than 30 minutes. Ours is on the teensy side so the chard needs to be worked in batches. 















What makes this recipe is the yogurt sauce on the side. I've been on a sauce kick after realizing the potential of Greek yogurt and canola mayonnaise. All you do is take a little Greek yogurt and mix in some sriracha- voila! A tasty condiment!

The fritters themselves are light and tasty. The feta adds a Mediterranean feeling and while the chickpeas provide a touch of density.  I incorporated a bunch of black pepper and dash of crushed red pepper to add some more heat. They can be a little difficult to form into fritters- it all depends on the moisture from the chard. Just get your hands in there and squeeze it together! Overall, a quick and easy meal that we enjoyed with a big helping of avocado on the side and a slice of pita bread! Oo maybe a slice of lemon?

For the recipe, check out the article from Real Simple Magazine!