Chard and pork farçous
Aveyron-style chard-leaf and pork patties.
Active time35 min
Cooking25 min
Total40 min
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Ingredients
- 200 g fresh Swiss chard leaves
- 2 garlic cloves
- 1 onion
- 3 eggs
- 200 g raw pork sausage meat
- 40 g plain wheat flour
- 2 tbsp olive oil
- 1 pinch of ground black pepper — optional
- 1 pinch of salt — optional
Preparation
Wash and dry the chard leaves, then chop. Peel and chop the onion and garlic.
200 g fresh Swiss chard leaves2 garlic cloves1 onion- knife
- chopping board
- colander
Cook the leaves in half the oil over medium heat for about 5 minutes. Allow to cool slightly.
2 tbsp olive oil- frying pan
- spatula
Beat the eggs. Briefly process the cooled chard with the raw pork, eggs, onion, garlic and flour. Add the salt and pepper.
3 eggs200 g raw pork sausage meat40 g plain wheat flour1 pinch of ground black pepper — optional1 pinch of salt — optional- food processor
- spoon
- mixing bowl
- fork
Heat the remaining oil. Spoon in small, flat patties in uncrowded batches. Brown, then cook over medium heat, turning, for about 10 minutes per batch, until the centre reaches 75 °C for 30 seconds.
- frying pan
- spatula
- food thermometer
Allergens
- Eggs
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration