Swiss Chard Cakes and Accidental Omlettes

Chard Cakes with Horseradish Sour Cream

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.

(not a beautiful photo- totally at the moment iPhone stuff)

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!

Chard Cakes
4 eggs
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.