Swiss Chard and Black Bean Fritters

Swiss Chard and Black Bean Fritters

Random mornings off from work are my favorite. The streets are quiet. The sunlight is spilling itself through the windows. The music is whatever I want it to be, and however loud I choose. And the kitchen is mine for the taking.

Talk about a me-centric morning. But sometimes those are very much in need.

I shot a wedding on Friday, which allowed me to take the start of the day at my leisure. Rather than logging all those hours in front of the computer, I decided instead to spend some serious “me” time in the kitchen. Rarely a bad choice. Especially when you’re working hard, and a long day awaits.

Swiss Chard

A meal filled with greens and protein is never a bad idea before (or after one) one of those days. I particularly love how much swiss chard fits into this recipe. That rainbow stemmed green is a warrior, I tell you.

Putting up a fight against the first few frosts, swiss chard still seems to be holding its own in the gardens around here. It’s one of my favorites to view, so naturally filled with beauty and color. The day it leaves the garden will be a sad one for me.

Luckily, it’s still going strong, ready to lend its nourishment in recipes like this. These fritters are crispy on the outside, yet incredibly moist inside, and filled with all the energy you need to take on the day. Pair with a dollop of yogurt, or maybe even a ketchup/hot sauce combo if serving for breakfast.

Swiss Chard and Bean Fritters


Swiss Chard and Black Bean Fritters

Yield: Makes about 8 fritters


  • -4 cups swiss chard, stemmed and chopped, and patted dry
  • -1 garlic clove
  • -1 1/3 cup cooked black beans
  • -1/2 tsp. cumin
  • -1/4 tsp. + pinch salt
  • -1/2 tsp. red chili pepper flakes
  • -1 Tbsp. mint, chopped (if desired, more for garnish)
  • -3 Tbsp. white whole wheat flour
  • -1/3 cup crumbled feta
  • -1 cup Greek yogurt
  • -Olive oil, divided (2 Tbsp. per batch)


  1. Place garlic in food processor, and pulse until chopped. Add swiss chard, beans, cumin, salt and chili pepper flakes. Process until smooth.
  2. Transfer to a large bowl. Stir in flour and feta. Mixture should be slightly thicker than a pancake batter, but not as thick as a burger. Don't be alarmed if it feels a little thin.
  3. In a large, nonstick skillet, heat 2 Tbsp. olive oil over medium-high heat. Spoon batter to form 3-4 patties in the skillet, making sure not to overcrowd pan. Cook 3-5 minutes on each side, until edges are crispy and brown, and center begins to firm. Remove from heat, and place on paper towel. Add more oil to the skillet, and continue to cook the remaining fritters in batches.
  4. Serve topped with greek yogurt.

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