We’ve used parsley, cilantro and dill in this version – but feel free to modify this based on what you have available.
- 1 1/2 bunches Swiss chard (about 1 pound, 3 ounces), stemmed
- 1 teaspoon kosher salt, divided, plus more
- 1 tablespoon coriander seeds
- 1/2 teaspoon caraway seeds
- 1 bunch parsley
- 1 bunch cilantro
- 1 bunch dill
- 3 medium onions, grated on large size box grater, excess water squeezed out using a paper towel
- 1 tablespoon harissa pepper paste
- 3/4 cup plain unseasoned breadcrumbs
- 1/4 teaspoon freshly ground pepper
- 6 large eggs, divided
- Vegetable oil (for frying; about 1 1/2 cups)
- Season chard with 1/2 tsp. salt. Let sit in a colander 10 minutes. Squeeze out excess water with your hands. Transfer to a cutting board and chop.
- Finely grind coriander and caraway seeds in spice mill or with mortar and pestle. Finely chop cilantro, dill, and parsley.
- Toss chard, ground coriander and caraway seeds, herbs, onions, breadcrumbs, harissa, pepper, and 1/2 tsp. salt in a large bowl. Beat 3 eggs to blend in a small bowl, then stir into chard mixture.
- Working 3 Tbsp. at a time, portion chard mixture into round, flat patties (you should have about 25 total). Transfer to a rimmed baking sheet or plate.
- Shape 3 tablespoons of the mixture into round flat patties. Repeat with the remaining mixture.
- Pour oil into a large heavy skillet to a depth of 1/4″ and heat over medium until shimmering. Beat remaining 3 eggs to blend in a medium wide shallow bowl.
- Dip each patty into egg, letting excess drip back into bowl. Working in batches, fry patties until set and a golden brown crust forms, 3–4 minutes per side. Transfer to a paper towel-lined plate; season with salt.