Chaya, chive and cheese fritters

Jun 11, 2026

We have talked about chaya before in our previous blogs and we have mentioned how useful a plant it is at Gobelo Farm. Also known as the spinach tree, chaya isn’t your average plant. It barely needs water and doesn’t really demand any special care like most plants, it grows well in the sand and produces generously. Our chaya trees, as you know, began with a single branch, and that one branch has since blossomed into a flourishing grove of chaya trees at Gobelo Farm. After a quick ten-minute boil to remove the cyanide, (yes, chaya does contain cyanide! It’s a built-in defense that keeps pests away) it transforms into a delicious, nutrient-packed addition to meals. That is why chaya shines as a star ingredient at the Gobelo Restaurant.

We have also lately been experiencing a steady improvement in egg production and overall healthier looking birds since making chaya a regular supplement for the chickens. As usual, we are always experimenting and coming up with new ideas in the kitchen. Well, we found out that combined with fresh chives from the herb beds and a little cheese, chaya also makes some rather good fritters.

Here is what you will need:

1 cup cooked chaya, drained and finely chopped

2 tablespoons fresh chives, finely chopped

1 cup grated cheese

2 eggs

4 tablespoons flour

Salt and pepper to taste

A pinch of dried thyme

Oil for frying

Method:

-Place the chopped chaya, chives and grated cheese into a mixing bowl.

-Add the eggs, flour, thyme, salt and pepper and mix until everything is evenly combined. The mixture should be thick enough to hold together when spooned. If it feels too wet, add a little more flour.

-Heat a shallow layer of oil in a frying pan over medium heat.

-Spoon small portions of the mixture into the pan and flatten slightly with the back of the spoon.

-Cook for three to four minutes on each side until golden brown and crisp on the outside.

-Transfer to a plate lined with paper towel and allow them to cool slightly before serving.

These fritters are best served warm. They work well on their own but can also make a great breakfast, light lunch or side dish and pair well with a fresh tomato relish, a simple salad or even just a cup of tea at snack time.

And there you have it. A simple way to bring together a few ingredients from the farm and turn them into a filling, flavourful and easy to share meal. Try it and let us know how yours turned out.

Until next time,
   the Gobelo Team