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Categories:Viewed: 30 - Published at: 4 years ago
Ingredients
- 1/3 cup olive oil
- 1 None onion, finely chopped
- 2 tbsp Moroccan spice mix
- 1 bunch Swiss chard, trimmed and shredded
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup crumbled feta cheese
- 1 None lemon, peel grated and lemon juiced
- 8 oz cherry tomatoes, halved
- 1 cup basil leaves
Method
- Heat 1/4 cup of the oil in a large skillet on high heat. Cook onion 5 mins, stirring, until soft and lightly browned. Stir in spice mix and chard. Cook for 5 mins, until chard is tender. Add chickpeas, mashing lightly with a fork. Remove from heat. Stir in feta, and lemon peel and juice. Season to taste and set aside to cool.
- With wet hands, form into 12 patties and refrigerate 5 mins.
- Toss tomatoes and basil in a medium bowl. Season to taste and drizzle with remaining olive oil.
- Lightly grease a large nonstick skillet and heat on medium. Cook patties 2 mins each side, until browned. Serve with tomato salad.
