|450 g||Swiss chard|
|150 g||full-fat Greek yogurt|
|1½ tsp||ground nutmeg|
|3 tbsp||panko breadcrumbs|
|vegetable oil (for frying)|
Peel and crush garlic cloves, juice lemon. Using a knife, remove stems from the Swiss chard and finely chop them. Set aside the leaves.
To make the basil yogurt, add some basil, Greek yogurt, one third of the garlic, and lemon juice to a food processor. Season with salt and pepper, then process to a smooth green sauce. Season to taste and keep the basil yogurt in the fridge until serving.
Bring a large pot of water to boil over high heat. Season with salt and add the Swiss chard leaves. Turn the heat down to medium and let the leaves simmer for approx. 5 min. Remove the leaves and carefully pat them dry.
Add Swiss chard leaves, remaining basil, parsley, cilantro, flour, remaining garlic cloves, egg, salt, pepper, and ground nutmeg to a food processor. Pulse until well combined, then add to a bowl and stir in panko breadcrumbs and chopped Swiss chard stems.
Heat some vegetable oil in a frying pan over medium-high heat. Add approx. 1 tbsp of the fritter mixture to the pan and use the back of a spoon to lightly flatten. Fry for approx. 2 – 3 min. per side, or until golden brown. Repeat until all fritters are made, adding more oil as needed. Serve fritters warm or at room temperature with basil yogurt. Enjoy!