Leek and Swiss Chard Patties (Vegan and Gluten-free)

Leek patties on a bed of swiss chard, drizzled with tahini sauce and sriracha.

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Leek and Swiss Chard Patties (Vegan and Gluten-free)

My healthier take on keftes de prasa---jammy leeks, quick-blanched Swiss chard, mashed white beans, and ground flax come together in a hearty patty that holds its shape without any egg. A hot oven does the work of a frying pan, so you get golden, crisp edges without the greasy aftermath. don't skip the maple tahini sauce---it pulls the dish together in the most delicious way.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 113kcal

Author: Debra Klein

Equipment

Ingredients

8 leaves chard leaves separated from stems
2 leeks thinly sliced
¼ cup water divided
1 teaspoon cumin
½ teaspoon salt
4 cloves garlic grated or minced
1 14.5-oz can cannellini beans rinsed and drained
1 tablespoon dijon mustard
2 tablespoon tomato paste
¼ cup chopped parsley
½ cup ground flax

Instructions

Preheat oven to 425 and line baking sheet with unbleached parchment
Bring 3 quarts water to boil. Prepare a large bowl with ice water, heavy on the ice.
Take a thin slice off root end of leeks and then trim off the woody dark green end. Cut in half lengthwise and then rinse between the layers until clean. Pat dry and place on cutting board, cut side down. Thinly slice and set aside.
Separate stems of chard from leaves. Chop stems and set aside with the leeks. Stack leaves and cut into ½" strips across the short way.
When water is boiling, submerge chard leaves and set a timer for 2 minutes. Use tongs to remove and transfer to waiting ice bath.
Saute sliced leeks and chard stems over medium-low heat with water, adding 1 tablespoon at a time, as needed so the pan isn't dry and the leeks don't get too brown. When they've shrunk by about ½ (about 8 minutes), add the salt and cumin and mix well. Continue to cook until tender. Then mix in the garlic, stirring until fragrant, about 1 minute.
Turn off heat and add rinsed cannellini beans, mashing with a fork or potato masher. Transfer blanched greens to a clean kitchen towel, squeeze dry and then separate with your fingers as you add to the bean/leek mixture. Use a fork to thoroughly mix in.
Then mix in the mustard, tomato paste, chopped parsley and ground flax. Continue to mix until everything is thoroughly combined.
Use a large spoon or a cookie scoop to portion out 4 large portions onto prepared baking sheet. Use wet hands to form into patties. You can also use a small scoop to make appetizer sliders and will get about 12.
Bake in preheated 425 oven for 15 minutes. Flip and then bake for an additional 10 minutes until outside is crisp.

Notes

Nutrition information is based on one recipe making 6 patties and a serving size of one. If I am making this a meal, I usually eat 2 patties. If you want to serve as a fun party appetizer, make 12 small slider sized burgers and place a bowl of the maple tahini sauce in the center of a plate with the patties arrange in a circle around the sauce.

Nutrition