A classic recipe from the Sephardi cuisine, these kifteh are part of the Rosh Hashanah blessing table and Passover fare as well. And, hey! it is after all a latke! Feel free to serve it during Hanukkah as well.
Servings
4
servingsPrep time
30
minutesINGREDIENTS
8 large leaves Swiss chard
1 large Yukon gold potato
6 green onions, chopped
½ cup chopped flat parsley
2 eggs, lightly beaten
4-6 tablespoons matzo meal
1¼ teaspoon kosher salt
Pinch black pepper
*Corn or olive oil for frying (*corn oil is kosher for Passover only for legume eaters)
Lemon slices for serving
DIRECTIONS
- Wash Swiss chard, discard stems and cook in boiling salted water in a large pot for 5 minutes, until wilted. Drain into a colander and wash in cold water. Squeeze water out, then finely chop the chard and put in a large bowl.
- Peel potato and grate on the large hole side of a box grater. Add to chard. Add green onion, parsley, eggs and 4 tablespoons matzo meal, salt and black pepper and mix well. If the mixture seem too thin, ad a couple more tablespoons matzo meal and mix again.
- Line a cookie sheet with paper towels. Heat ⅛ inch oil in a frying pan oven medium heat until hot. Spoon Swiss chard mixture into the oil. Fry on both sides until golden. Transfer to cookie sheet. Serve immediately or at room temperature with a squeeze of lemon juice.
