From Tender by Nigel Slater - Serves 2

7 oz  Chard, leaves and finer stalks
1 to 2 tsp Sage, finely chopped
1/3 of a cup Olive Oil
2 tsp Lemon Juice
5 oz Tallegio
2 1/2 cups cooked Potatoes, coarsely mashed
1 TB Flour
4 TB Parsley
6 TB Cornmeal
Oil for frying

Wash the chard thoroughly then steam or boil until tender.  Combine sage, olive oil, pinch of salt and lemon juice, and set aside.  Coarsely chop the chard, leaving 4 leaves intact.  Cut the cheese into small pieces and mix with the coarsely mashed potatoes.  Season generously with salt and pepper, then stir in the flour, parsley, and chopped chard.  Divide four ways and make into patties.  Put the cornmeal onto a plate and dip the patties, both sides, coating well.  Warm a thin layer of oil in a non-stick pan and fry for about 4 minutes on each side until golden.  Serve topped with chard leaves and sage oil.