Swiss Chard and Ricotta Cakes

INGREDIENTS

• 10-12 cups of swiss chard (about 3-4 bunches)
• 4 basil leaves, sliced thin
• 1 cup whole wheat pastry flour
• 1 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 cup ricotta cheese
• 1/3 cup grated Parmesan
• 3/4 cup milk
• 2 eggs
• 3 tablespoons of ghee or oil, plus more for frying
• thick yogurt and basil for topping