Fried Greens Meatless Balls
by Laura Frerichs, Tastemaker in Residence - Recipe from Alexandra Stafford at www.alexandracooks.com
Image from alexandracooks.com
This is a new favorite way to use up chard, turnip greens, kale, scallions, carrot tops even! This is a kitchen-tested, Loon approved recipe. Would be great with dill dip.
Ingredients
8 oz greens, about 10 cups loosely packed, (try a combo of two greens like kale, beet greens, radish greens, carrot tops and/or scallion tops!)
3 tablespoons olive oil or grapeseed oil
1 small yellow onion, diced
salt, to taste
2 cloves garlic or 6 garlic scapes, chopped
1/2 cup fresh herb like basil, parsley, dill, cilantro or some combo
1 tablespoon cumin seeds
1 cup fresh bread crumbs (I used panko as I had it on hand)
1/4 cup crumbled feta
1 or 2 eggs
oil for frying
Instructions
Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy. (Loon note: I used a big knife and made quick work of the greens. The greens in the food processor was too fine/pureed.) Set aside.
Heat a large skillet over medium-low heat and add the oil, onion, and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro, and cumin seeds. Stir for 30 seconds.
Add greens to pan and sauté for a minute or two, until they have wilted. Turn the mixture into a large bowl. Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary—this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn’t hold together, add another egg. I usually find one egg to be enough.
Heat oil in a skillet over medium-high heat. Add balls to pan—they should sizzle when they hit the oil—then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. Serve immediately or at room temperature.