Swiss Chard & Herb Anchovy Fritters

Anchovies are incredibly healthy. These small fish are chock full of healthy Omega-3 fats that help reduce inflammation. They also are a great source of vitamin A, niacin, selenium, iron and calcium. Plus, they are a clean source of protein!

I know I should be eating them on regular, but I just can’t stomach them straight out of can. This is currently the only way I’ll eat anchovies: formed into a patty with lots and lots of herbs and greens and then skillet fried. The shallots, garlic, and herbs are delicious with the canned fish, and take the edge off of that anchovy taste.

You can use canned or tinned anchovies for this recipe. I used a high-quality anchovy from Jesse Tree that is packed in extra virgin olive oil. You can find it at many butchers or fishmongers shops in Ontario. Just make sure whatever you choose, it’s sustainably harvested (look for the OceanWise certification or ask the supplier).

Serve with a lemon wedge or a bit of guacamole. If dairy is part of your diet, sour cream also yummy with these fritters.

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Swiss Chard and Herb Fish Fritters

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Nutrition per portion

Ingredients
  • 1 bunch (about 100g) Swiss chard, stems removed
  • 2 large eggs
  • 1 bunch flat leaf parsley
  • 1/2 bunch (about 1 cup) fresh dill
  • 2 shallots (about 1 cup) roughly chopped
  • 3 garlic cloves
  • 2 (6oz) cans anchovies
  • 1/2 teaspoon sea salt
  • 1 teaspoon fresh ground black pepper
  • 1/4 cup almond flour
  • 1/3 cup coconut oil or avocado oil (for frying)
Method
  1. Bring a large pot of salted boiling water to a boil. Add the Swiss chard, and boil for five minutes. Stain well, and add the wilted swiss chard to the food processor.
  2. Crack the eggs into the food processor, along with the parsley, dill, shallots, and garlic. Puree until the mixture looks like a thick pesto sauce.
  3. Strain the anchovies, and add to the swiss chard the food processor along with the salt and pepper. Blitz a couple times.
  4. Add the almond flour. The mixture will be a bit wet, but it should be easy to form into mini fritters. If it's too wet, add a tablespoon of almond flour.
  5. Heat a large skillet on medium high. Add the coconut oil, and once it's shimmering, add the mini fritters and cook for 4-6 min on each side or until brown and crisp looking.
  6. Serve with a squeeze of lemon, or guacamole, or sour cream.

One comment

  1. Ellen Loechner

    These look delicious! I wonder if this type of dish would be a good way to use root-veggie greens instead of tossing them?…I’m always wishing I had a tasty destination for beet greens!

    Reply

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