HEALTHY SPINACH PATTIES
My spinach patties are an easy and healthy spinach recipe you can whip up for any meal. {paleo, whole30 friendly}
Provided by Goodie Godmother
Time 20m
Number Of Ingredients 7
Steps:
- Cut the spinach into strips (julienne), and finely mince your garlic if you haven't already.
- Combine all your ingredients except the olive oil in a large mixing bowl.
- Heat about a tbsp of olive oil in a nonstick skillet over medium heat. You may also use cast iron or stainless, but you'll need a bit more oil to prevent sticking.
- Drop the batter in rounded tablespoons onto your skillet and flatten slightly to form the patty.
- Cook 2 minutes until the first side is golden brown, then carefully flip the patty to cook the other side to golden brown, about another 2 minutes. Continue cooking in batches until you've used all the spinach batter. You may need to add a little more oil if the patties start to stick about halfway through.
- Serve immediately
SPINACH-STUFFED BUTTERNUT SQUASH PATTIES
This recipe makes a great autumn appetizer. It melts in your mouth, leaving a taste of fall goodness.
Provided by fromgardentosoupbowl.com
Categories Side Dish Vegetables Greens
Time 50m
Yield 14
Number Of Ingredients 10
Steps:
- Combine butternut squash, potato, onion, and salt in a large bowl; let sit until moisture is drawn out, about 10 minutes. Transfer to a colander and squeeze out excess moisture.
- Place squash mixture in a bowl and mix in flour, egg, black pepper, and baking powder until well blended.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir spinach until wilted, about 2 minutes. Season spinach with salt and pepper; transfer to a bowl.
- Scoop about 1 1/2 tablespoons squash mixture and form into a small ball using your hands; flatten into a patty. Add 1 teaspoon spinach to the flattened patty and form patty around the spinach into a ball. Flatten the ball with the palms of your hands. Repeat using the remaining squash mixture and spinach creating 12 to 14 more spinach-stuffed patties.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; cook patties until lightly browned, 4 to 5 minutes per side. Transfer cooked patties to a plate and repeat with remaining oil and patties.
Nutrition Facts : Calories 97 calories, Carbohydrate 15.8 g, Cholesterol 13.3 mg, Fat 3.4 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 199.6 mg, Sugar 2.1 g
SPINACH-AND-FETA PATTIES
These delectable little one-bite appetizers were made for holiday entertaining: with their popular flavor profile of fresh spinach and briny feta cheese and their built-in make-ahead components, you'll be proud to set a platter of these out at your upcoming get together.
Provided by Greg Lofts
Categories Appetizers
Time 2h35m
Yield Makes about 20
Number Of Ingredients 9
Steps:
- Bring 1/2 cup water to a simmer over medium-high heat in a large skillet or saucepan. Add spinach, cover, and cook until wilted and tender, 2 to 3 minutes. Drain in a colander. When cool enough to handle, squeeze out as much moisture as possible with your hands (or use a ricer to press out excess). Coarsely chop spinach and transfer to a large bowl.
- Heat oil in a medium heavy-bottomed skillet, such as cast iron, over medium. Add onion and cook, stirring occasionally, until tender but no color has developed, about 6 minutes. Transfer to bowl with spinach and let cool completely.
- Stir in flour, egg, nutmeg, 2 teaspoons salt, and 1/4 teaspoon pepper. Fold in feta. Form mixture into golf-ball-size rounds, then flatten slightly into 1-inch-thick patties. Transfer to a parchment-lined tray and refrigerate until cold, at least 2 hours or, loosely covered, up to 1 day.
- Pour a scant 1/2 inch oil into skillet. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes.
- Drain on a wire rack set over a rimmed baking sheet; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.
SPINACH PATTIES
Everyone, including the kids,loved these patties. They ate them hot or cold.
Provided by Helen Viola
Categories Vegetables
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Cook spinach, drain very well. Make sure the mixture is not too wet or not too dry. Adjust accordingly.
- 2. Chop garlic and onions. Add in all ingredients and mix by hand.
- 3. Using a skillet, cover skillet bottom with vegetable oil making sure you heat vegetable oil until a drop of water bounces. Form patties from spinach mixture and fry until lightly browned on both sides.
- 4. If you prefer a more garlicky taste, add garlic powder.
SEPHARDIC SPINACH PATTIES
Provided by Gil Marks
Categories Appetizer Fry Hanukkah Rosh Hashanah/Yom Kippur Spinach Kosher Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 16 patties
Number Of Ingredients 11
Steps:
- 1. In a large skillet, heat the olive oil over medium heat. Add the onion and, if using, the garlic and sauté until soft and translucent, about 5 minutes. Remove from the heat and add the spinach, matza meal, salt, pepper, and, if using, the nutmeg. Stir in the eggs. If the mixture is too loose, add a little more matza meal. The mixture can be stored in the refrigerator for a day.
- 2. Shape the spinach mixture into patties 3 inches long and 1 1/2 inches wide, with tapered ends. In a large skillet, heat a thin layer of oil over medium heat. In batches, fry the patties, turning, until golden brown, about 3 minutes per side. Drain on paper towels. Serve warm, accompanied with lemon wedges.
- Sephardic Spinach Patties with Cheese (Keftes de Espinaca con Queso):
- Add 1 cup (4 ounces) shredded Muenster, Swiss, Gouda, or Cheddar cheese; or 1/4 cup grated kefalotyri or Parmesan cheese.
- Sephardic Spinach Patties with Walnuts (Keftes de Espinaca con Muez):
- Substitute 1/2 to 1 cup finely chopped walnuts for the matza meal.
- Italian Spinach Patties (Polpettine di Spinaci):
- Add 3/4 cup raisins soaked in white wine for 30 minutes, then drained, and 3/4 cup toasted pine nuts.
SPINACH PATTIES RECIPE
Delicious spinach patties. You can cook them in lemon, garlic sauce or not.
Provided by Lady Lee
Categories Salads and Vegetables
Time 50m
Number Of Ingredients 13
Steps:
- Add 2 inches of water to a pasta pot. Place the deep steamer inside the pot, add the spinach, place on the stovetop and turn the heat to high. Once the water starts to boil, it only takes a few minutes for the spinach to wilt.
- Once the spinach leaves are wilted, lift the steamer and set it at an angle over the pot (suspended. See post for a photo) to allow the water to drain and the spinach to cool.
- After a few minutes, transfer the spinach to a food processor. Pulse the processor a few times until the spinach is processed.
- Add the processed spinach to a mixing bowl and add cheese, eggs, matzo meal, salt and black pepper. Mix all of the ingredients together (if the mixture is too wet, add a little bit more matzo meal).
- Heat about 1/2 inch of canola or vegetable oil to a 12-inch nonstick pan.
- When the oil is hot, lower the heat to medium-high and use your hands or two regular tablespoons to form small patties from the mixture and lower them to the oil.
- Fry the patties for a few minutes on the first side. When you notice that the bottom starts to become golden, flip the patties and fry for a few minutes on the other side.
- Once the patties are ready, remove them from the oil and set on a cooling rack or on a plate lined with a paper towel. You can stop here and just eat them fried in a sandwich, as a meal or an appetizer (try making a garlic dip to go with them), or you can freeze them (see the notes section for more info on freezing). Or you can make the sauce and cook them in the sauce.
- To make the sauce, heat olive oil in a 12-inch nonstick pan. Lower the heat to medium-high, add the minced garlic and fry it for a couple of minutes (to make sure it doesn't burn, stir it constantly).
- Add the chicken stock (or vegetable stock), lemon juice, cilantro, salt and pepper. Stir and cook until the sauce comes to a boil (this should take a couple of minutes).
- Add the patties to the pot (I usually can't fit all of them so I just add as many as I can), cover the pot and cook for 5-7 minutes.
- Turn the heat off and let the patties cool for a few minutes before serving with white or brown rice, bulgur wheat, quinoa, or special bread.
Nutrition Facts : Calories 66 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 pattie, Sodium 99 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SPINACH-MUSHROOM BEEF PATTIES
Whether grilled or broiled, these juicy, flavorful burgers flecked with spinach and cheese were always a yummy summertime favorite with Jan Komarek from Friendswood, Texas. With or without a bun, they're sure to bring raves!
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the spinach, cheese, mushrooms and soup mix. Crumble beef over mixture and mix well. , Shape into eight patties. Grill, covered, over medium-high heat for 5-7 minutes on each side or until a thermometer reads 160° and meat juices run clear.
Nutrition Facts : Calories 295 calories, Fat 18g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 368mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.
SPINACH-POTATO PATTIES
Provided by Florence Fabricant
Categories appetizer
Time 1h15m
Yield 12 large or 24 small patties
Number Of Ingredients 12
Steps:
- Simmer potatoes in water to cover 20 to 30 minutes, until tender. Drain. Meanwhile, stem and finely chop spinach. Place in a large bowl with chili, cilantro, garam masala, cayenne, black pepper, salt and lemon juice. Add potatoes. Mix all ingredients, squeezing with your hands. There will be small chunks of potato.
- Spread bread crumbs on a plate. Form spinach-potato mixture into 12 3-inch patties, using 1/2 cup of the mixture for each. Or use 1/4 cup each for 24 patties. To shape, pack mixture into a metal measuring cup, and tap out onto plate. Coat on both sides with crumbs. Arrange patties in a single layer on a baking sheet, and refrigerate at least 1 hour.
- Heat 1 tablespoon oil over medium heat in a large, heavy skillet. Fry as many patties as will fit comfortably in the pan, turning once, until browned, about 4 minutes a side. Repeat with remaining patties, adding more oil as needed. Serve with chutney.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 331 milligrams, Sugar 2 grams, TransFat 0 grams
SPINACH CHEESE PATTIES
I like these because they a healthy, cheesy meal. I have added more spinach and had them turn out fine. My sister gave the recipe to me and adds cinnamon to her version. Just not to my taste.
Provided by cowbells27
Categories Spinach
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the first four ingredients.
- It gets thick and gooyey.
- Add spinach and mix again.
- Pour olive oil in a skillet.
- I use about 2 T.
- Get it hot.
- Fry the patties until golden brown.
Nutrition Facts : Calories 137.6, Fat 3.1, SaturatedFat 1.3, Cholesterol 75.3, Sodium 238.7, Carbohydrate 15.8, Fiber 0.9, Sugar 0.3, Protein 11.1
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