Mallow is a very popular herb in the Middle East. All parts of the plant contain antibacterial, which is why in folk medicine, mallow is considered to be very effective against coughing and respiratory and urinary tract disorders. If you've come across mallow leaves and were at a loss for what to do with them, these mallow patties might be the answer you needed.
What is the mallow good for?
In herbal medicine, mallow is classified as a demulcent—a soothing agent that counters irritation and mild inflammation.
Both mallow leaf and flower preparations are approved by the German
Commission for relief of sore throats and dry coughs. Mallow is
typically used as a tea or gargle for these indications.
Creative cooks can substitute mallow for spinach in many dishes, including soups, salads, gnocchi and quiche.
I have even flash-fried larger mallow leaves for just one second in hot
oil to make 'popadoms'. Mallow also makes a great addition to soups,
whereby the mucilage helps to thicken them.
Ingredients for patties:
Mallow - 1/4 cup leaves
Flaxseed - 2 tbsp. (ground seeds)
Water - 1/3 cup
Breadcrumbs - 2 tbsp.
Lemon juice - 1 tbsp.
Salt and Pepper - as needed
Vegetable oil - as needed
Method of preparing the patties:
Boil a large pot of water, add the mallow leaves, cook for a few
minutes, strain and rinse with cold water.
Squeeze out as much water as
you can, then chop the mallow leaves.
Mix the ground flaxseed in a bowl with a 1/3 cup water and set aside
for 15 minutes.
Mix the mallow leaves with the lemon, breadcrumbs and a little salt.
Add the mallow leaves to the flaxseed mixture and make small patties.
Heat the vegetable oil in a pan. Carefully place the patties in the
hot oil and fry each side for a few minutes until they are browned (if
the patties begin to burn, lower the flame).
Finally, transfer the patties to a plate with a paper towel and
drain the oil.
Tip:
You can serve these patties with yogurt or sour cream.
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