Healthy Recipe: Swiss Chard Cheddar Cakes with Sriracha Aioli

May 9, 2014

Looking for a healthy recipe to serve mom this Mother's Day? Try these delicious savory Swiss Chard Cheddar Cakes from Fancy Girl Table! A blend of three good-for-you grains - quinoa, millet, and barley - is combined with Swiss chard and Cheddar then topped with a spicy Sriracha aioli. Mom will simply love these savory little cakes with a kick!

Swiss Chard Cheddar Cakes with Sriracha Aioli
Courtesy of Fancy Girl Table
Serves 4

1⁄4 cup quinoa
1⁄4 cup millet
1⁄4 cup barley

1 tablespoon extra virgin olive oil
1 large shallot, minced

1 large garlic clove, minced

3 cups Swiss chard, roughly chopped

2 eggs

1⁄2 cup grated cheddar cheese
Salt and pepper

Extra virgin olive oil for pan frying

For the Sriracha Aioli:
2/3 cup Vegenaise Eggless Mayonnaise by Follow Your Heart
1 large clove garlic, grated or pasted
3 tablespoons Sriracha sauce

Combine the quinoa and millet in a small pot. Add 1 cup of water and bring to a boil.
    
Reduce to a low simmer, cover and let cook for about 20 minutes until water is fully absorbed.
    
Transfer quinoa and millet to a large bowl. In a separate pot, add the barley and 1 cup of water. Cook as per above instructions. Let grains cool. Mix all the grains together in a large bowl.
    
Heat the 1 tablespoon of olive oil in a large skillet over medium heat. Add the shallots, cook 1 minute then add the garlic, cook for about 30 seconds until fragrant.

Add the Swiss chard  and cook for about 1-2 minutes until wilted. Let cool then add the mixture to the bowl with the grains.
    
Whisk the eggs and mix into the grains. Pulse 1/3 of the mixture in a food processor until mushy. Mix the processed mixture back in with the remaining grain mixture, add the cheddar and the salt and pepper to taste. Mix until well incorporated. Chill until cold or overnight.

Shape the mixture into 4 patties
    
In a skillet, add about 1 tablespoon of olive oil and heat over medium-high. Add the patties onto the hot oil and cook for about 3 minutes on each side until golden brown. Add more oil if needed. Transfer to a paper towel lined rack to drain.

Serve warm with the Aioli.

For the Sriracha Aioli
Mix all of the aioli ingredients together and serve with the Swiss Chard Cheddar Cakes.

 




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