These Swiss chard and chickpea patties are a perfect idea for those looking for a light, nutritious main course that’s extremely easy to prepare. The sweetness of the chard pairs wonderfully with the creaminess of the chickpeas, creating a delicate flavor contrast that appeals to both adults and children. It’s a versatile recipe, ideal for a quick dinner or as a tasty appetizer, also great for those following a gluten-free diet if using suitable breadcrumbs. You can cook them either in a pan with a drizzle of oil or in the oven.
Come along and let’s get messy in the kitchen.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 40 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Swiss chard and chickpea patties
- 14 oz (about 2 1/4 cups) Swiss chard (Cooked)
- 12 oz (about 1 1/2 cups) cooked chickpeas
- 2 eggs
- 6 tablespoons breadcrumbs (I used gluten-free breadcrumbs)
- to taste salt
- to taste extra virgin olive oil
Tools for Swiss chard and chickpea patties
- 1 Immersion blender immersion
- 1 Oil sprayer
Steps
Start by placing the chickpeas and the previously cooked Swiss chard into a bowl. Remember to squeeze the chard well to remove excess water. Add a drizzle of extra virgin olive oil and begin to blend everything with an immersion blender. If you already salted the vegetables during cooking, do not add more salt; otherwise, adjust the seasoning now.
Once you have the mixture, transfer it to a bowl and add the breadcrumbs. Start with the tablespoons indicated in the recipe, but if necessary you can add a little more: the consistency should remain very creamy but the mixture must be workable with your hands. Be careful not to overdo the breadcrumbs so the patties don’t become too firm.
Now form all the balls. Dip them first in the beaten egg and then in the breadcrumbs for a perfect breading.
Oven cooking: Place the patties on a baking sheet lined with parchment paper, lightly oil the surface and bake at 356°F for about 15 minutes.
Pan cooking: Heat a drizzle of extra virgin olive oil in a nonstick skillet and cook the patties over medium heat for a few minutes per side until nicely golden.
Air fryer cooking: Arrange the patties in the basket, give a light spray of oil and cook at 374°F for about 10–12 minutes, shaking the basket halfway through for even browning.
The patties are ready to be enjoyed.
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Storage and tips
You can store the Swiss chard and chickpea patties in the refrigerator, in an airtight container, for up to 2–3 days.
A flavor boost: If you like, you can add two or three teaspoons of your favorite grated cheese into the mixture to make the flavor more savory and the texture a bit more melty.
Fragrant herbs: To add a fresh touch, you can add finely minced garlic or aromatic herbs such as parsley or mint to the mixture.
Perfect consistency: Remember not to add too much breadcrumbs; the mixture should remain soft so the patties stay nice and creamy after cooking and don’t become too dry.
