Swiss Chard Cakes and Accidental Omlettes
The Esalen Cookbook inspired these delicious vegetarian fritters. Esalen Institute is a fantastic place on the West coast that has incredible everything- including a fantastic kitchen. One day I hope to visit there. Until then I’ll peruse the beautiful cookbook, make these amazing fritters-meditate and visualize myself soaking in the healing waters while looking up at the stars.
I was given an exciting gift at the end of testing the recipes for these chard cakes, and that was an accidental omelette!
The first recipe I tried was directly from the Esalen Cookbook, It doesn’t call for flour or buttermilk, only eggs, a little bit of water and some salt. Super simple, but a “runny” batter. Once I finished cooking the first batch I had a decent amount of egg mixture with tiny bits of chard and onion left in the bowl. I decided just to toss it into the pan and make a little egg treat for the dogs. I ended up not sharing it at all! It was delicious! An inspiration to make thin, delicious omelettes on purpose for brunch! Perhaps right along with the chard cakes.
Below is the second recipe I tested. I combed through the web and found Heather Hardcastle’s blog with her take on these famous cakes. I followed her lead on the flour and buttermilk to hold things together. I think it worked out more to my liking. Of course, if you were gluten intolerant you could use a GF flour. Try out this yummy recipe!
1/2 cup buttermilk
½ teaspoon sea salt
2 tablespoons water
1/2 cup flour (your choice)
½ medium-sized onion
½ pound Swiss chard washed and patted dry with paper towel
Sesame oil for frying
In a large bowl, mix eggs, buttermilk salt and water. Beat with a whisk or fork until light and fluffy. Add the flour to the liquids and mix well.
Cut the onion into small half-moon slices.
Cut stems from the leaves of the chard and slices the chard leaves into fine ribbons.
Add the chard and onion to the batter/binder and mix to coat.
Heat the oil in a frying pan and, with a large spoon, scoop up the egg and veggie mixture and drop into the pan.
Cook until golden brown about 3 minutes; carefully turn with a spatula and brown the other side.
Serve with Dill & Horseradish Sour Cream
Dill and Horseradish Sour Cream
½cup sour cream
1 tablespoon milk
1 tablespoon prepared horseradish
1 tablespoon fresh dill
¼ teaspoon sea salt
Mix the sour cream with the milk and horseradish to a smooth sauce-like consistency. Then add the dill.
Serve over Chard Cakes.