2 cups basil leaves, packed1 cup spinach leaves ½ cup Greek yogurt 3 tablespoons extra-virgin olive oil, divided 2 teaspoons salt, divided 1 to 2 teaspoons green garlic, minced ½ teaspoon Dijon mustard ½ teaspoon freshly ground pepper, divided 1 bunch chard, cut into ½-inch strips 1/3 cup slivered almonds, toasted 4 ounces grated Cheddar cheese 1 egg ½ cup plus 2 tablespoons breadcrumbs 1 teaspoon cayenne pepper Olive oil or grapeseed oil, for frying
Place the basil leaves, spinach, yogurt, 2 tablespoons of the olive oil, 1 teaspoon of the salt, garlic, mustard and ¼ teaspoon of ground pepper in a blender. Blend until fully incorporated and bright green. Taste and add salt, if desired. Refrigerate until needed.
Bring a large pot of water to a boil. Add the chard and simmer for 4 minutes. Drain the chard and allow to cool slightly. Once cool enough to handle, squeeze out as much water as possible. Chop the leaves and stalks again and squeeze out any remaining water. Place the chard in a large bowl. Add the almonds, cheese, egg, breadcrumbs, cayenne, and the remaining salt and pepper to the chard. Combine with your hands or a spatula until well incorporated. Form the mixture into 8 patties, which should measure about 3-inches wide and 1-inch thick.
Pour enough frying oil into a large skillet to come ¼-inch up the sides. Fry the patties for about 3 minutes on each side, or until golden brown. Place on paper towels to absorb oil. Serve warm or at room temperature, with sauce on the side.