Yes, that is an okay I can’t bear to photograph and not eat this for another moment image. I needed a little box lined with parchment paper to nestle these into, and I didn’t have one. If you’re dissatisfied with the aesthetics of this, let me assure you that there’s a far better-looking recipe coming tomorrow.
Chickpeas really are the endless vegetarian miracle. Beyond their charms in whole form, they give us hummus, falafel, and chickpea flour, the last of which assists egg-avoiding vegetarians in all sorts of helpful ways. For example, I put up the chickpea pancakes last week, and now I’m putting up a little fritter.
I saw that the women at Naughty Curry had made some chickpea-flour bound Peppy Greens Pattycakes last week, which had been inspired by Rayma’s greens-potato-breadcrumbs Mustard Greens Cutlets.
I had leftover cooked chard in the fridge, which had come from K.M.K Farms at the farmers’ market. Actually, some of it was the white chard from K.M.K., and the other portion was the tops off a bunch of beets (which are effectively chard) that – I confess – I bought from Whole Foods because they looked so good, and besides, they were only from Bakersfield! It’s not that far away…and they were probably from north of Bakersfield, really…
At any rate, it was two huge bunches of greens I had cooked, and both Chimp and I had grown tired of eating cooked chard and beet tops, so I decided to make them into fritters, which helped the leftover greens disappear tout-suite.
These would be great dipped in yogurt, raita, or with a dab of chutney atop each. And you can do this with cooked or raw vegetables – in fact, I’m planning to inflict this method on some cooked carrots later in the week, and make larger cutlets, more like what Naughty Curry got up to. I’m in a vegetable cutlet mood – but it seems like I’m not the only one, huh?