Swiss Chard Fritters

Tasty, but I was worried! They were so wet (I guess my chard never got dry enough). I squeezed and used my salad spinner but I guess that didn't do it because I ended up working with a very wet, very green, paste. Sounds gross but came out good - crispy on the outside and creamy on the inside. Next time I may let the chard dry overnight. I did add red pepper flakes (and omitted the black pepper). Served with kofta, tahini sauce, fattoush salad and pita bread.