Fragrant Swiss Chard Cakes

Fresh Swiss chard, quickly blanched is versatile, full of vitamins, and packed with flavor. The silky texture and fragrant flavors of Swiss chard pop when paired with lemon, shallot, and parmesan. The flavors make these Swiss chard cakes irresistible.

Gather these fresh ingredients and make these tonight.

• 1 ¼ pounds Swiss chard, blanched and coarsely chopped

• 2 tablespoons preserved lemon, finely chopped (or 3 tablespoons lemon zest)

• 1 clove garlic, finely minced

• 2 tablespoons diced shallots

• 1/4 cup parmesan, finely grated

• 1 egg

• 1/2 to 3/4 cup panko bread crumbs

• avocado oil, peanut oil, or other heat tolerant oil

• Tahini for serving, optional

Bring a large pan of water to boil. Separate the woody white stalks from chard leaves. Add the stalks and simmer for 4 minutes before adding the leaves, stir and continue simmering for 2 minutes. Drain the chard in a colander and rinse with cold water until the chard is cooled. Squeeze out as much water as possible. Chop leaves and stalks roughly.

Place the egg in a bowl that will accomodate all the ingredients. Beat the egg to break the yolk and integrate the white. Add the chard, lemon, shallots, garlic, cheese, and 1/2 cup of panko crumbs. Add 1/4 teaspoon salt and pepper to taste. If mixture is very soft and sticky, add the additional 1/4 cup of panko crumbs.

Pour enough frying oil into a large skillet to just coat the bottom. Shape chard mixture into eight patties roughly 2 inches in diameter and 5/8-inch thick. Fry them for about 3 minutes on each side, or until golden brown. Place on paper towels to absorb oil. Serve warm or at room temperature. Drizzle with tahini sauce on the side.