Serves 4 as a starter

14 oz swiss chard leaves (save stems for another use)

1 oz flat parsley leaves

2/3 oz. cilantro

2/3 oz. dill

1 1/2 tsp. grated nutmeg

1/2 tsp. sugar

3 Tbs. all purpose flour

2 cloves garlic, crushed

2 pastured eggs

3 oz. feta cheese, broken into small pieces (optional)

4 Tbs. olive oil

1 lemon, cut into 4 wedges

salt and freshly ground black pepper

Bring a large pot of salted water to boil.  Add chard and simmer for 5 minutes. Drain the leaves and squeeze them well until dry. Place in food processor with following 8 ingredients and blitz until smooth.  Fold in feta by hand.

Heat 1 Tbs. oil in medium frying pan over medium-high heat.  Spoon heaping tablespoon for each fritter into pan.  Press down gently to get a fritter about 2 3/4" wide and 3/8" thick. Cook for 3-4 minutes total, turning once.  Drain on paper towels and keep warm in low oven while you finish the rest (adding oil to the pan as needed).  Serve at once with lemon wedges.

Note: Spinach can be used - add 50% more and just wilt it rather than boiling it.

Adapted from "Jerusalem", Yotam Ottolenghi and Sami Tamimi