I was once told,” If you can read, you can cook, and if you have the finest ingredients possible, you can’t screw it up.” I don’t know if that is completely true, but that sentence was the cornerstone of my business. I would add to that,” If you cook with love and confidence and try to have fun, your food is going to taste even better.”
I am Lisa Adams and I am fortunate enough to make my living as an actress and a personal chef in New York City. Cooking Minute is the perfect opportunity to cook in an artistic way and combine my talents. This is a recipe from one of my favorite chefs, Yotam Ottolenghi. It is a favorite and I make it about every other week for one of my clients. I added in more nuts, another egg, and flax seed to bump up the protein.
Visit me at http://www.lisaadamsinnyc.com/
- Swiss chard -
- Greek yogurt -
- Breadcrumbs -
- Spinach -
- flax seed -
- Cheddar cheese -
- egg -
- Slivered almonds -
- pine nuts -
- pumpkin seeds -
- mustard -
- olive oil -
2 cups basil or spinach or cilantro or sorrel leaves, packed
3/4 cup Greek yogurt
salt and pepper
1 garlic clove, crushed-optional
1/4 cup ground flax seed
1 ¼ pound Swiss chard or 2 bunches, cut into ½-inch ribbons and then go over again with a knife to chop the ribbons into smaller pieces
1/4 cup slivered almonds,1/4 cup pine nuts, 1/4 cup pumpkin seeds-all toasted
1 cup grated Cheddar or Monterey Jack cheese
½ cup breadcrumbs
1 teaspoon cayenne pepper-optional
Olive oil, for frying
Place the basil leaves (or whatever greens you are using for the sauce) and a squirt of the dijon and yogurt into a blender or food processor. Blend until fully incorporated and green. Season with salt and pepper. You can add in a stream of olive oil to thin it out a bit. Refrigerate until needed.
Bring a large pot of salted water to a boil. Add the chard and simmer for 2 minutes. Drain the chard and run under cold water to shock it and stop the cooking. Allow to drain again and cool slightly. Once cool enough to handle, squeeze out as much water as possible. Add to a big bowl.
Add the flax seed, toasted nuts, cheese, eggs, breadcrumbs, another squirt of the dijon mustard, cayenne and garlic if using, and salt and pepper to the chard. Combine with your hands or a spatula until well incorporated. Form the mixture into 10-12 patties, which should measure about 3-inches wide and 1-inch thick.
Pour enough frying oil into a large skillet to come ¼-inch up the sides. Fry the patties in batches for about 3 minutes on each side, or until golden brown. Place on paper towels to absorb oil. Serve warm or at room temperature, with sauce on the side.