Swiss Chard Fritter from Ottolenghi’s Jerusalem

"There's something pure about these fritters – they're all about the chard and herbs" - Yotam Ottolenghi Ingredients 400g /14oz Swiss chard leaves, stalks removed 30g / 1oz flat leaf parsley 20g / 3/4oz coriander 20g / 3/4oz dill 1 1/2 tsp nutmeg, freshly grated 1/2 tsp sugar 3 tbsp all-purpose flour 2 cloves garlic, crushed 2 eggs 80g / 3oz feta, crumbled 60ml olive oil Lemon wedges, for serving

Method 1. Bring a pan of salted water to a boil, and simmer the chard for five minutes. Drain, squeeze dry, then whizz in a food processor with the herbs, nutmeg, sugar, flour, garlic, eggs, a third of a teaspoon of salt and some pepper. Fold in the feta by hand. 2. Pour a tablespoon of oil into a frying pan over medium-high heat and spoon in three heaped tablespoons of the mix, one per fritter. Press down gently to shape into 7cm wide, 1cm thick fritters, and cook for three to four minutes, turning once, until they take on some colour. Transfer to kitchen paper and repeat with the remaining fritter mix and oil. Serve hot with a wedge of lemon.

YIELD  About 14 fritters, 4 appetizer servings

Taken from The Guardian