Meatballs and Muffins

This is a super-easy recipe made with the most underrated leafy vegetable that will delight your taste buds and leave you wanting more.

Silverbeet (swiss chard) is a nutrient-rich vegetable widely used in Mediterranean cooking. It’s used in all kinds of dishes, much the same way as spinach.

As a child, silverbeet was one of the green leafy vegetables that my mother desperately tried to convince me to eat, but with little success. I don’t know if it was how my mum cooked it or the flavour, but I really struggled eating it.

As an adult, this vegetable that I hated so much has become one of my favourites to cook and eat. It’s also a vegetable my family has learned to love, especially when I make these fluffy silverbeet and parmesan fritters using fresh organic rainbow silverbeet grown in my own vegetable garden.

Although there are variations, the basis of this recipe originates from Sicily and can be enjoyed as a delicious snack, appetiser, or side dish.

What you need

Makes approximatey 16 fritters

• 8 – 10 silverbeet leaves – washed
• 2 tablespoons olive oil
• 1 large onion – finely chopped
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• 2 large eggs – lightly beaten
• 1 cup plain flour (see note)
• ½ teaspoon baking powder (see note)
• ½ cup water
• 1 cup grated Parmigiano Reggiano (parmesan cheese) or Pecorino
• 4 tablespoons vegetable or sunflower oil.

Note: This recipe can be made gluten-free by using gluten-free plain flour and baking powder.

What to do

To prepare the silverbeet:

Wash silverbeet under cold running water, making sure to remove all traces of dirt along the stems.

Although the stems are tougher than the leaves, there is a lot of goodness in them, so I like to use the stems by chopping them finely. However, you may choose to discard or reserve the stems for another use, such as vegetable stock.

If using stems, finely chop and put them aside.

Finely chop the leaves and put aside.

Heat the olive oil in a large frypan.

Add onions and silverbeet stems only – cook on low heat for about 5 minutes or until sotfened.

Now add the silverbeet leaves and sauté for 5 minutes.    

Season with salt and pepper – stir through.

Allow to cool.

To prepare batter:

In a large bowl, add lightly beaten eggs, flour, baking powder and water. Whisk until you get a smooth batter – should have a thick pancake-like consistency. If it is too thick, add a little extra water.

Add silverbeet to the batter along with the grated parmesan. Mix well.

Optional: If you want fluffier fritters, place the mixture in the refrigerator to rest for 30 minutes.

To cook fritters:

Heat vegetable or sunflower oil on medium-high heat in a large frypan.

Spoon 1 heaped tablespoon of batter for each fritter into the hot oil. Don’t overcrowd the pan.

Cook until fritters start to puff up and become golden, about 2 minutes. Flip with a spatula and cook until the underside is browned, about 2 minutes.

Transfer fritters to a tray lined with paper towel to absorb excess oil.

Serve hot or at room temperature.

Bon Appetito
Vicki