Spinach Patties Recipes

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HEALTHY SPINACH PATTIES



Healthy Spinach Patties image

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

8 cups julienned spinach (about 1 lb)
1 egg, lightly beaten
1.5 tbsp coconut flour (you may sub all purpose, but they will no longer be paleo)
1/4 tsp salt
1/8 tsp tumeric
1 large clove garlic, minced
olive oil

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



Spinach-Stuffed Butternut Squash Patties image

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

1 butternut squash - peeled, halved, seeded, and grated
1 potato, peeled and grated
½ onion, peeled and grated
1 teaspoon salt, or to taste
½ cup all-purpose flour
1 egg
½ teaspoon ground black pepper
½ teaspoon baking powder
3 tablespoons olive oil, divided
4 cups chopped fresh spinach

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 PATTIES RECIPE



Spinach Patties Recipe image

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

16.5 oz of spinach (you can also try kale, beet greens, or chard)
4 oz goat cheese (or feta cheese)
2 eggs
1/2 cup matzo meal
1/2 teaspoon salt
1/2 teaspoon pepper
Enough canola or vegetable oil to cover the bottom of a frying pan
4 tablespoons olive oil
1 1/2 cups chicken stock (you can substitute with vegetable broth to make this dish vegetarian)
Juice from 2 lemons
7 garlic cloves, minced
3 bunches of cilantro leaves (remove stems and wash well)
Salt and black pepper to taste

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 PATTIES



Spinach Patties image

Make and share this Spinach Patties recipe from Food.com.

Provided by PhoodPhight

Categories     Low Cholesterol

Time 2h

Yield 16 patties, 8 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil or 3 tablespoons vegetable oil
1 large onion, chopped
2 -4 garlic cloves, minced
20 ounces spinach, thawed from frozen and squeezed dry
1 cup whole wheat bread crumbs
1 1/2 teaspoons kosher salt
black pepper
1/2 teaspoon nutmeg, freshly grated
3 egg whites, lightly beaten
vegetable oil (for frying)
lemon wedge, for serving

Steps:

  • 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, bread crumbs, salt, pepper, and, if using, the nutmeg. Stir in the eggs. If the mixture is too loose, add a little more bread crumbs. The mixture can be stored in the refrigerator for a day.
  • Shape the spinach mixture into patties. 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.

Nutrition Facts : Calories 147, Fat 6.6, SaturatedFat 1.1, Sodium 553.9, Carbohydrate 17.9, Fiber 3.8, Sugar 2.8, Protein 6.4

VEGETARIAN SPINACH PATTIES



Vegetarian Spinach Patties image

Make and share this Vegetarian Spinach Patties recipe from Food.com.

Provided by DragonShoes

Categories     Lunch/Snacks

Time 10m

Yield 4 patties, 4 serving(s)

Number Of Ingredients 6

1 (16 ounce) bag frozen spinach, thawed
1 1/2 cups cooked white rice
2 tablespoons flour
3 egg whites
2 tablespoons grated parmesan cheese
salt and pepper

Steps:

  • Squeeze water from spinach and place in bowl with balance of ingredients. Mix well and form into small patties. Spray patties on both sides with cooking spray and place in a non stick lightly greased skillet. Cook patties a few minutes on each side and serve.
  • You can add optional ingredients such as red pepper flakes, minced onion or a little garlic powder to mixture before you form patties.

Nutrition Facts : Calories 167.3, Fat 1.9, SaturatedFat 0.8, Cholesterol 2.2, Sodium 171.9, Carbohydrate 28.6, Fiber 4.2, Sugar 1.3, Protein 10.7

SPINACH-AND-FETA PATTIES



Spinach-and-Feta Patties image

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

2 bunches fresh spinach, preferably a hearty curly-leaved variety (1 1/4 pounds), thick stems removed
1 teaspoon vegetable oil, such as safflower, plus more for frying
1 medium yellow onion, halved and thinly sliced (2 cups)
1/2 cup unbleached all-purpose flour
1 large egg, beaten
1/4 teaspoon freshly grated nutmeg
Kosher salt (we use Diamond Crystal) and freshly ground pepper
3 ounces feta, drained and crumbled
Zesty Tomato and Curried-Sour-Cream Dipping Sauces, for serving

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 FRITTERS (RACHAEL RAY)



Spinach Fritters (Rachael Ray) image

Sounds delish and is one of Rachael's budget meal items. She paired these up with pan fried pork chops, but I think it would be great as a main dish with a side or two of veggies!

Provided by januarybride

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

10 ounces frozen chopped spinach, thawed and squeezed dry
1/4 onion, finely chopped (about 1/4 cup)
2 large eggs
2 tablespoons flour
1 teaspoon ground cumin
salt and pepper
2 tablespoons olive oil

Steps:

  • In a large bowl, stir together the spinach, onion, eggs, the flour and cumin; season with salt and pepper.
  • Heat the olive oil over medium heat in a frying pan. Spoon heaping tablespoons of the spinach batter into the oil. Cook the fritters until crisp and browned, about 2 minutes on each side.

SPINACH-POTATO PATTIES



Spinach-Potato Patties image

Provided by Florence Fabricant

Categories     appetizer

Time 1h15m

Yield 12 large or 24 small patties

Number Of Ingredients 12

2 pounds red-skinned potatoes
1 1/4 pounds spinach, well rinsed
1 hot green chili, finely chopped
1/4 cup cilantro leaves, minced
1 teaspoon garam masala
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 1/4 teaspoons salt, or to taste
Juice of 1/2 lemon
1 cup dry bread crumbs
2 to 4 tablespoons vegetable oil
Green or tamarind chutney

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

SUVIR SARAN'S PALAK KI TIKKI (SPINACH AND POTATO PATTIES)



Suvir Saran's Palak Ki Tikki (Spinach and Potato Patties) image

These are adapted from Suvir Saran's potato patties called palak ki tikki, from his lovely cookbook "Masala Farm." They are a striking green because of all of the raw spinach that gets packed into them. The big, spicy burgers are incredibly easy to put together and to cook. Suvir serves them with chutney, either green or tamarind, but we both agree that they're delicious with plain old ketchup. I made a quick raita to serve with the burgers by stirring sweet pickle relish into plain yogurt.

Provided by Martha Rose Shulman

Categories     dinner, lunch, burgers, main course

Time 50m

Yield Makes 10 substantial burgers (about 3 1/2 inches)

Number Of Ingredients 11

2 pounds red boiling potatoes, scrubbed and quartered
4 firmly packed cups finely chopped, stemmed, washed spinach (about 3/4 pound leaves)
1 fresh, hot green chili, finely chopped
1/4 cup chopped fresh cilantro
1 teaspoon garam masala
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
Salt to taste (Suvir Saran uses about 1 1/4 teaspoons)
2 tablespoons fresh lemon juice
1 cup panko or chickpea flour (you will not use all of it)
2 tablespoons grape seed oil

Steps:

  • Steam potatoes over 1 inch of boiling water until tender, about 15 minutes. Transfer to a wide bowl and mash with a fork. Add remaining ingredients except panko or chickpea flour and oil and mix well with your hands, squeezing the ingredients together. There will still be small chunks of potato and potato skin in the mixture. Taste and adjust seasoning.
  • Scoop out about 1/2 cup of the spinach-potato mixture, roll it with the palm of your hand to make a ball, and coat with panko or chickpea flour. Then press down to flatten to a 3 to 3 1/2-inch cake. Continue with remaining mixture. Chill for at least 1 hour.
  • When you're ready to cook, place a rack over a sheet pan. Heat 2 tablespoons of oil in a large frying pan over high heat. Swirl pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to the rack. Heat remaining oil in pan and cook remaining patties. Keep patties in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 3 grams, Carbohydrate 23 grams, Fat 4 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 337 milligrams, Sugar 2 grams

SEPHARDIC SPINACH PATTIES



Sephardic Spinach Patties image

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

3 tablespoons olive oil or vegetable oil
1 large onion, chopped
2 to 4 cloves garlic, minced (optional)
2 pounds fresh spinach, stemmed, cooked, chopped, and squeezed dry, or 20 ounces thawed frozen chopped spinach, squeezed dry
About 1 cup matza meal or fine dried bread crumbs
About 3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
Ground black pepper to taste
1/2 teaspoon freshly grated nutmeg or 1/2 teaspoon cayenne (optional)
3 large eggs, lightly beaten
Vegetable oil for frying
Lemon wedges for serving

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.

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From anothermusicinadifferentkitchen.com


GREEK SPINACH PATTIES | RECIPES | DAILY HARVEST EXPRESS
2020-08-07 Heat olive oil in a large frying pan on medium-low heat for about 1 minute. Add the spinach and 1/4 cup of water, cover with a lid, and cook for 3-4 minutes or until wilted (if necessary, divide into 2 batches). In the meantime, whisk the eggs in a large bowl then add the garlic, onion, and remaining ingredients. Stir to combine thoroughly.
From dailyharvestexpress.com


QUINOA AND SPINACH PATTIES RECIPE - RECIPES.NET
2022-03-21 Cook for about 20 minutes until quinoa is tender and has absorbed the liquid. 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 with about ¼ cup each.
From recipes.net


SPINACH PATTIES - LOW CARB & GLUTEN FREE - COOKIES & CARROT STICKS
2016-04-01 Preheat oven to 200ºC/400F and line a baking sheet with parchment paper. Finely chop the spinach leaves, discard any hard stalks. In a large bowl, mix all ingredients, let rest for a couple of minutes. Roll batter into balls. The batter is quite moist and rather difficult to handle.
From cookiesandcarrotsticks.com


CHICKEN FETA SPINACH BURGER - THE ENDLESS MEAL®
2021-05-11 Instructions. Mix the ground chicken, almond flour, feta cheese, spinach, oregano, salt, and pepper together in a medium-sized bowl. 1 lb ground chicken, ¼ cup almond flour, ⅓ cup feta cheese, 1 ½ cups chopped spinach, 1 teaspoon EACH: oregano, sea salt, and pepper. Divide the mixture into 4 equal portions and shape them into patties.
From theendlessmeal.com


SPINACH PATTIES – ERECIPE
Drain spinach in colander, or squeeze box over the sink (the way I do it). Remove as much water as you can. 2. In a medium bowl add the spinach, onions, and eggs. Mix well with a fork. 3. On a nonstick pan, melt 1 teaspoon margarine, and then make fat patties using approximately 1/4 cup spinach mix for each patty. Cook 2-3 minutes on each side ...
From erecipe.com


40 HEALTHY VEGAN SPINACH RECIPES - MY DAINTY KITCHEN
2021-05-19 Hara Bhara Kabab - Spinach Patties (My Dainty Kitchen) - vegan spinach recipes) This is a super healthy spinach appetizer. These kabab or spinach patties are super delicious with lots of flavorful spices and at the same time healthy with lots of healthy green veggies. Also, hara bhara kabab is kids friendly too. In fact, kids will love these ...
From mydaintykitchen.com


SPINACH & GARLIC POTATO PATTIES RECIPE BY ARCHANA'S KITCHEN
2018-08-01 Heat a skillet on medium heat and brush with a little oil. Grease your palms with oil as well and shape the spinach garlic potato patty mixture into medium sized discs. Place these spinach garlic potato patties on the preheated skillet and cook for about 3-4 minutes on each side or until it achieves a nice brown colour.
From archanaskitchen.com


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