Breaded Chard Rolls

Start by cutting the peeled potatoes in half, then into smaller pieces. Transfer them to a saucepan, add enough water to cover them, and let them cook for 20 minutes. 

Meanwhile, cut off the base of the chard and separate the large leaves. 

Transfer them to a large ovenproof dish, add enough hot water to cover them and let them soak for 10 minutes. 

Now, in a skillet, add one drizzle of oil, add the red onion chopped into small cubes, the grated carrot and the red bell pepper chopped into small cubes, stir-fry well until wilted. 

Season with the salt and the black pepper, stir, turn off the heat and set aside. 

Transfer the cooked and drained potatoes to a bowl, mash them well until they reach mashed potato consistency. 

Pour in all the vegetable stir we made, mix well and season all of it with a teaspoon of salt, the chili flakes and the garlic flakes, mix well. 

Then get the chard leaves, remove the stalks, fill each leaf with one tablespoon of the potato mixture, and fold the leaf by wrapping it around the filling. 

Repeat this process with all the chard leaves and all the filling.

Bread the rolls - first coat them in the wheat flour, then dip them in the beaten eggs and finally, coat them in the breadcrumbs. 

Repeat this process with all the rolls. 

In a skillet, add enough oil to cover its bottom, and once the oil is hot enough, fry the rolls until both sides are golden brown. 

Then remove the rolls from the skillet and soak up the excess fat on a plate lined with paper towels.

Serve.