Chard and potato patties with tomato and onion vegetables

Ingredients for 2 servings:

• 250 g chard
• 250 g potato(s), floury
• 1 egg(s)
• 2 garlic cloves, finely chopped
• 4 tbsp breadcrumbs
• 300 g tomatoes, ripe, peeled and cut into eighths
• 1 large onion(s), halved and cut into fine rings
• Salt
• ½ bunch basil, finely chopped
• 2 tbsp olive oil
• Rapeseed oil or other vegetable oil for frying
• Black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Peel the potatoes, cut into fine cubes, and cook in a steamer or in salted water. Wash the chard thoroughly and thinly slice the stalks. Heat oil in a casserole dish, sauté the garlic, and then sprinkle in the stalks. Sauté over low heat for 5 minutes. Meanwhile, cut the chard leaves into 2cm-wide strips, add the chard stalks, and sauté gently, stirring, until softened. Add the cooked potatoes without the cooking water and mix with the chard. Roughly mash the potatoes with a potato masher until a chunky mixture forms. Add a little more of the potato water, if desired. Season with ground black pepper and let everything cool. Beat in the egg and add the breadcrumbs. Stir until the mixture is firm enough to form patties. Heat oil in a pan and fry the patties on both sides until crispy and brown. Heat oil in another pan or pot and sauté the onion rings until golden. Add the chopped tomatoes, simmer everything for about 5 minutes, season with salt and pepper, and finally sprinkle with the basil. Serve the tomato and vegetables with the patties. I make this dish as a leftover dish. The potato and chard mixture is actually a Dalmatian recipe and can be eaten on its own or with fish. Accordingly, I prepare double the amount of potatoes and chard the day before and then use the leftovers to make the patties the next day.