Chubeza (Mallow) Patties
Prep Time
Cook Time
Total Time
If you happen to come across wild common mallow, then this recipe is a great use for the leafy green! If not, you can easily substitute chard, spinach, beet greens, or some other green in this easy vegan recipe.
Recipe Type: Appetizer
Cuisine: Middle Eastern
Yield: Makes 6 to 8 patties
  • 4 ounces (114 g) chubeza leaves (sub chard, spinach or other hearty greens)
  • 3 tablespoons ground flaxseed
  • ⅓ cup water
  • 2 tablespoons breadcrumbs
  • 1 tablespoon freshly squeezed lemon juice
  • Salt
  • Grapeseed or vegetable oil
  1. Bring a large pot of water to boil and add the chubeza leaves. Cook for a few minutes, drain, and rinse with cold water. Squeeze out as much liquid as possible and roughly chop.
  2. Put the flax seeds and water in a mixing bowl and whisk together until the flax has absorbed and the mixture is slightly thick.
  3. Add the chopped chubeza, breadcrumbs and lemon juice and season with salt.
  4. Add enough oil to a medium-sized pan so that it evenly coats the bottom. Heat until the oil sputters a little when hit with a drop of water.
  5. Form the chubeza mixture into small patties and carefully put in the hot oil. Fry for a few minutes on each side, until evenly browned and crispy (if they start to burn, lower the heat).
  6. Transfer to paper towel-lined plates. Serve with (soy) yogurt or sour cream, if you like.
Parve, Vegan, Vegetarian

Make gluten free by using GF breadcrumbs. Or, I think if you omit them entirely the patties will still hold together just fine.
Recipe by Katherine Martinelli at