John Myers
Vegetable Cakes: Spinach Feta
The perfect vegetable cakes: spinach feta recipe with a picture and simple step-by-step instructions.
- 1 kg Spinach leaves (frozen)
- 2 medium sized Onions
- 0,5 tuber Garlic (4-5 cloves)
- 3 tbsp Olive oil
- 2 tsp Paprika, cumin, coriander, curry
- 1 tsp Chilli flakes
- 1 tsp Salt
- 0,25 piece Red peppers (or peppers to taste)
- 200 g Fine oat flakes
- 100 g Chickpea flour
- 200 g Feta
- Oil for frying
- Put the spinach leaves in a large bowl and let thaw overnight. (You can also blanch fresh spinach.)
- Peel and finely dice the onion. Braise in oil.
- Peel and halve the garlic, remove the seedling and finely chop or press through the press. When the onions begin to turn brown, add the garlic and cook until it no longer smells raw.
- Turn off the stove, mix in the spices and stir briefly.
- While the onion and spice mixture is cooling, cut the 1/4 peppers into fine cubes.
- Add the paprika, onion mixture and the oat flakes to the spinach, mix everything thoroughly and season well with salt.
- When you are satisfied with the taste, mix in the chickpea flour and knead well.
- Cut the feta into small cubes and mix with the mixture. Let it sit for about 1 hour. This gives the oatmeal enough time to swell and the flavors combine.
- Shape 9 patties and fry them slowly in oil.
Tips and suggestions:
- It is recommended to use disposable gloves for processing, as the curry tends to rub off.
- I made the meatballs relatively small and flat, then cook them through faster. For me there were 20 meatballs.
- An ice scoop scoop is very suitable for portioning.
- You can certainly use other cheeses or add other vegetables.
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