Baby Chard Fritters

Baby Chard Fritters

Makes 10


1 pkt Rainbow Fresh Baby Chard, chopped
2 cups cooked brown rice, cold or at room temperature
1/2 cup sun-dried tomatoes, diced
1/4 cup fresh herbs, chopped (we like basil, parsley and oregano)
2 cloves fresh garlic, finely minced
1/2 teaspoon sea salt
5-6 large eggs, beaten
Olive oil, for frying


Combine Baby Chard, brown rice, sun-dried tomatoes, herbs, garlic and salt together in a large bowl. Stir in the eggs, adding the extra egg if needed.

Heat a large frying pan over medium high heat. Add enough olive oil to coat the bottom. Spoon out three or four 1/2 cup scoops of the mixture and flatten slightly. Cook the fritters for 3 minutes, until golden brown and cooked around the edges, then flip and cook for a further 3 minutes. Repeat with the rest of the fritter batter. Keep warm until ready to serve.

Serve warm or at room temperature.




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