Healthy Spinach Patties Food

QUINOA AND SPINACH PATTIES

Steps:

• Rinse the quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Bring the water to a boil and reduce to a simmer.
• Cook until quinoa is tender and has absorbed the liquid, about 20 minutes. Let it cool.
• In a large bowl, combine the cooked quinoa, eggs, Parmesan, scallions, garlic, salt, steamed spinach, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. The batter should be moist, but not runny. Form patties 1/4 cup each.
• Heat the oil in a large non-stick skillet over medium-low heat. In 2 or 3 batches, cook the patties covered for 8-10 minutes on each side, or until browned and golden.

HEALTHY SPINACH PATTIES

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 PATTIES RECIPE

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.

CRISPY SPINACH FRITTERS

Steps:

• Preheat your oven to the "keep warm" setting (usually 150-170 degrees F). You will place the cooked fritters in it to keep them warm while you fry more batches.
• Thaw the spinach in the microwave according to the package directions, or in a saucepan over medium heat. Drain well, either by pressing on it in a colander or by placing the spinach inside a clean kitchen towel and squeezing hard to get rid of as much water as you humanly can.*
• Place the spinach, onion, and garlic in a large bowl. Mix with a rubber spatula to combine.
• In a small bowl, whisk the eggs with salt and pepper. Add the egg mixture, parmesan, almond flour, and coconut flour to the spinach mixture, mixing well with a spatula to combine.
• Heat the olive oil in a large nonstick skillet over medium heat.
• Use a 4-tablespoon scoop to measure out four mounds of the mixture, placing them in the skillet and pressing down gently to flatten. Cook 3-4 minutes on each side, until well-browned and crisp.
• Briefly drain the fritters on paper towels, then place them on a baking sheet in the oven to keep them warm while you cook two more batches.

SPINACH-POTATO PATTIES

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.

SPINACH CHEESE PATTIES

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.

SPINACH PATTIES

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

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.