Swiss chard is a leafy green vegetable known for its vibrant colors and impressive nutritional profile. Swiss chard is a powerhouse of nutrients, rich in vitamins A, C, and K, as well as minerals like magnesium and potassium. Its slightly bitter taste and tender texture make it a versatile ingredient in many dishes. Kidney beans, however, are a staple in many cuisines worldwide. They are packed with protein, fiber, and essential nutrients such as iron and folate. Their hearty texture and mild flavor make them an excellent addition to soups, stews, and salads. When combined, Swiss chard and kidney beans create a delicious and nutritious base for vegan patties. The kidney beans, when mashed, act as a fantastic binder, effectively replacing eggs in the recipe. This helps the patties hold together while cooking, ensuring they don’t fall apart. The earthy flavor of Swiss chard pairs beautifully with the creamy texture of mashed kidney beans, resulting in a patty that is both satisfying and wholesome. These vegan patties are not only a great source of plant-based protein but also a wonderful way to incorporate more greens into your diet.
Why make these patties?
Nutrient-Rich: Both Swiss chard and kidney beans are packed with essential vitamins and minerals. Swiss chard provides vitamins A, C, and K, along with magnesium and potassium, while kidney beans offer protein, fiber, iron, and folate. Together, they create a nutrient-dense meal that supports overall health. Vegan and Egg-Free: These patties are perfect for those following a vegan diet or anyone looking to reduce their egg consumption. The mashed kidney beans act as a natural binder, eliminating the need for eggs and making the patties suitable for various dietary preferences. Flavorful and Satisfying: The combination of Swiss chard’s slightly bitter taste and the creamy texture of kidney beans results in a delicious and satisfying patty. The flavors complement each other well, making these patties a tasty addition to any meal. Versatile and Easy to Make: Swiss chard and kidney beans patties are versatile and can be enjoyed in many ways. Serve them as a main dish with a side salad, in a sandwich or wrap, or even as a snack with your favorite dip. Plus, they are easy to prepare, making them a convenient option for busy days.
Ingredients and substitutes
Kidney Beans – You can use the canned kidney beans or use the dried re-hydrated version. Below, I have also detailed how to make the re-hydrated ones. Swiss Chard – I love using Swiss chard, but spinach would work just as well. I highly recommend using fine chopped fresh leaves as compared to the frozen ones. If you do use frozen spinach, make sure you squeeze and drain all excess liquid to prevent the patties from getting too mushy. Onions – If you notice, I love to use cooked onions in my patties. That’s because my kids don’t like the taste of raw onions, and yet, both would work just as well. Turmeric Powder – You can omit turmeric or switch it for any other spice that you like. I love the color and added benefit I get from turmeric in this recipe. Paprika – Again, you can switch and add anything else that gives you flavor. Try cumin or something like Mexican or Cajun spice. Cilantro – A herb of my choice, but you can also use parsley or even spring onion leaves just as well.
Step by step: Kidney Beans Patties
Combine the Mixture – In the food processor bowl, chop the Swiss chard until it resembles tiny breadcrumbs. Add the drained canned kidney beans and pulse a few times more. Add the chopped onions, garlic, spices, and seasoning. Pulse until well combined. Shape the patties – Shape small golf balls with the mixture using your hands. Make a ball, then flatten it on the palm of your hands. Cook the patties– Add cooking oil to a hot skillet pan on medium heat. Carefully place the shaped patties. Cook these on medium-high heat for 4 to 6 minutes on each side. Remove them on a clean paper hand towel to absorb any excess oil. Serve: Serve the fritters hot, with a side of yogurt or your favorite dipping sauce. Yogurt dip – Combine all ingredients in a bowl until smooth. Taste and adjust seasoning.
Tips for Success
Properly Drain and Rinse the Beans: Make sure to drain and rinse the kidney beans thoroughly to remove any excess liquid. This helps prevent the patties from becoming too wet and falling apart during cooking. Squeeze Excess Moisture from Swiss Chard: After washing and chopping the Swiss chard, squeeze out any excess moisture. This step is crucial to avoid soggy patties. You can use a clean kitchen towel or paper towels to press out the water. Mash the Beans Well: Mash the kidney beans until they are mostly smooth with some chunks remaining. This texture helps the patties bind together while still providing a satisfying bite. Season Generously: Don’t forget to season your mixture well with salt, pepper, and your favorite herbs and spices. This enhances the flavor of the patties and makes them more enjoyable. Chill the Mixture: After forming the patties, chill them in the refrigerator for at least 30 minutes. This helps them firm up and makes them easier to handle during cooking. Cook on Medium Heat: Cook the patties on medium heat to ensure they cook evenly and develop a nice, crispy exterior without burning. Use a non-stick skillet or a well-oiled pan to prevent sticking. Handle with Care: When flipping the patties, use a spatula and handle them gently to avoid breaking them apart. If they seem too delicate, let them cook a bit longer on the first side before flipping.
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Frequently asked questions
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