Farçous

This recipe is from Aveyron in the South of France, situated between Montpellier & Toulouse. It is a simply, easy dish to make that has the perfect balance for a healthy lunch with lots of chard greens, eggs & sausage meat. It pairs well with a side salad.

2 Servings (6 farçous)

Ingredients:

The dark green leaves of 3 white chard stalks, roughly chopped

1/2 onion, roughly chopped

1 clove of garlic, roughly chopped

2 tbsp chopped fresh parsley

100gr sausage meat

2 eggs

40gr flour

50ml milk

S&P

Olive oil, for frying

Instructions:

Add chard leaves, onion & garlic to a mixer & blend until it is a very finely chopped mixture.

In a bowl, mix the sausage meat with the contents of your mixer.

Add the flour to a second bowl & incorporate the 2 eggs, one by one, whisking energetically.

Continue to whisk as you slowly add in the milk.

Season with salt & pepper.

Heat the olive oil in a pan & scoop the mixture into a frying pan over medium heat, as if to create the shape of small pancakes. Depending on the size of your pan, you should be able to fit 3-4 farçous at a time (each made up of roughly 2 tbsp of the batter mixture).

Fry them 2 minutes on each side. When they are ready, they should be golden, slightly crisp & cooked through.