Name: Chard Patties with Lentils
Prep time: 63 min
Cook time: 18 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 cups lentils, cooked, without water, for the patties; 2 cloves garlic, for the patties; 1/4 bunches cilantro, for the patties; water, hot, for the chard; 10 leaves chard, only leaves, for the patties; 250 grams panela cheese, in cubes, for the patties; 1 cup egg white, for battering; 1 teaspoon salt, for battering; 2 teaspoons olive oil, for frying; 2 tomatoes, roasted, for the sauce; 1/4 onions, roasted, for the sauce; 2 cloves garlic, roasted, for the sauce; 1 1/2 cups vegetable broth, for the sauce; epazote, for the sauce; pinches salt, for seasoning; pepper, for seasoning; white rice, steamed, for accompaniment

Preparation

45 mins

18 mins

Low

Grind the cooked lentils with garlic, cilantro, salt, and pepper in a processor until you get a paste-like and workable dough. Set aside. Heat water in a pot until it boils and cook the chard leaves for 30 seconds, remove and place on absorbent paper. Set aside.