Zucchini Chard Cakes

vitalcommunities.org
Yield: about 10 – 4 inch pancakes

Ingredients

• 1 lb zucchini
• 1/2 onion
• small bunch of Swiss chard leaves
• small bunch of parsley, chopped
• 1 clove garlic, minced
• 1 egg
• 1 c flour
• 1/2 tsp salt
• splash of milk
• 2 Tbsp oil + some for the pan​

Preparation

1. We’re going to need to shred the zucchini. You can do this quite easily with a box grater, or if you’re intending to shred a large quantity, I’d opt for the food processor like I did here. If not using all of the zucchini at once, it does freeze nicely.
2. Next, grate the onion. I prefer to grate the onion instead of chop it, as it will blend better into the pancakes.
3. Remove the stems from the chard and save for another purpose. (Chopped and tossed into a stir fry, perhaps?) Then chop the leaves.
4. Combine the egg, salt, and flour in a bowl. Add in the zucchini, chard, onion, garlic and parsley and stir to form a thick batter. Add just a splash of milk and the oil to form a more workable, pourable batter.
5. Heat your skillet and lightly coat it with oil when hot. Preheat the oven to 200F. Pour 1/4 cup spoonfuls of batter onto the hot skillet and cook 2-3 minutes per side, until browned. Flip and cook another 2 minutes. Transfer the cakes to the oven to keep warm while you cook the remainder of the pancakes.
6. Serve as a side, topped with tomato chutney, or as a light summer dinner with a side of greens.