Crispy Chard Chickpea Spelt Cakes with Lemon Hazelnut Yogurt

Crispy Chard Chickpea Spelt Cakes with Lemon Hazelnut Yogurt 🌿🍋 These golden little cakes are crisp at the edges, soft and nutty inside, and brightened with a cool lemon hazelnut yogurt. They are built from cooked spelt, chickpeas and Swiss chard, so they feel hearty without being heavy. The trick is to cook the chard until the moisture has gone, then chill the shaped cakes briefly before frying. Yield: 4 servings Time: 35 minutes Ingredients For the cakes: - 1 cup cooked spelt, cooled - 1 x 400 g can chickpeas, drained and patted dry - 180 g Swiss chard, stems finely sliced and leaves chopped - 3 scallions, thinly sliced - 1 large egg - 3 tbsp gram flour or plain flour, plus 1 tbsp more if needed - 1 tsp lemon zest - 1/2 tsp smoked paprika - 1/2 tsp ground cumin - 3/4 tsp fine sea salt - Black pepper - 2 tbsp olive oil, plus more for frying For the lemon hazelnut yogurt: - 220 g thick Greek yogurt - 2 tbsp toasted hazelnuts, finely chopped - 1 tbsp lemon juice - 1 tsp lemon zest - 1 small garlic clove, finely grated - 2 tbsp chopped parsley or dill - 1 tsp olive oil - Small pinch of salt To serve: - Extra toasted hazelnuts - Lemon wedges - More herbs - A handful of dressed leaves or warm greens, optional Method 1. Cook the chard first. Warm 1 tbsp olive oil in a wide pan. Add the finely sliced chard stems with a pinch of salt and cook for 3-4 minutes until glossy. Add the chopped leaves and cook for another 2-3 minutes until wilted and the pan looks dry. Tip onto a plate and cool for a few minutes. 2. Make the cake mixture. Put half the chickpeas in a bowl and mash them roughly with a fork. Leave the other half mostly whole for texture. Add the cooked spelt, cooled chard, scallions, egg, flour, lemon zest, smoked paprika, cumin, salt and black pepper. Mix firmly until the mixture clumps when pressed. If it feels wet, add the extra spoon of flour. 3. Shape and chill. Press the mixture into 10-12 small cakes, about 1.5 cm thick. Put them on a plate or tray and chill for 10 minutes. This short rest helps them hold together and gives cleaner, crispier edges. 4. Stir the yogurt. Mix Greek yogurt with lemon juice, lemon zest, grated garlic, chopped herbs, olive oil, salt and most of the toasted hazelnuts. Keep it thick and cold. Taste and add a little more lemon if you want it sharper. 5. Fry until crisp. Heat a thin layer of olive oil in a non-stick or well-seasoned pan over medium heat. Cook the cakes for 3-4 minutes on the first side without moving them too much. Flip carefully and cook another 3-4 minutes until both sides are deep golden. 6. Serve. Spoon the lemon hazelnut yogurt onto plates, add the hot cakes, then finish with extra hazelnuts, herbs and lemon zest. Serve with dressed leaves, warm greens or a tomato salad. Serving and storage tips The cakes are best straight from the pan while the edges are crisp. Leftovers keep for 3 days in the fridge and reheat well in a dry frying pan, air fryer or hot oven. Keep the yogurt separate and spoon it on just before serving. You can cook the spelt and chard a day ahead to make assembly faster. Save this one for a bright vegetarian lunch, brunch plate or easy dinner board ✨ Tasteloom.club - easy recipes for everyday cravings