Swiss Chard Rissoles

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Ingredients:

swiss chard
salt
Pepper
nutmeg
egg
oatflakes 1 cup
Parmesan 1 cup

Wash Leaves.
Sweat leaves in whatever rinsing water is still clinging to them. When slightly cooked, drain and if necessary press out gently.
Chop roughly, mix with salt, pepper and nutmeg to taste, egg and a handful of medium or coarse oatflakes.
Leave standing for at least 30 minutes (longer if possible).
Form rissoles or cut out using a large spoon and either pan fry on both sides in hot oil or place on a well greased baking sheet and put into a very hot oven until golden brown.
Serve with boiled potatoes, roast parsnips or just crusty bread and salad of your choice.