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Whole Food: Spinach Patties

5 from 5 votes
Total Time 15 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 129 kcal

Ingredients
 

  • 250 g Leaf spinach fully cooked *
  • 150 ml Water
  • 1 tablespoon Grained vegetable broth *
  • 2 tablespoon Wholemeal spelled semolina
  • 1 tablespoon Ground hazelnuts
  • 1 tablespoon Chickpea flour
  • 1 piece Egg
  • Fat for frying

Instructions
 

  • Bring the water with the vegetable stock to a boil and then pour in the semolina while stirring. Keep stirring until a thick paste is formed.
  • Mix the semolina with * the leftover spinach, nuts, chickpea flour and egg.
  • Heat the fat in a pan. Put a small pile in the pan with a tablespoon, press them apart and let them brown slowly on both sides.
  • Place on a paper towel so that the excess fat can be absorbed.
  • Serve with the desired side dish - here it was a simple beetroot salad. The amounts given above resulted in 8 patties.
  • The patties - you can of course also bake them from other vegetable scraps - are very suitable for freezing.
  • * Link to spice mixes: Granulated vegetable broth

Nutrition

Serving: 100gCalories: 129kcalCarbohydrates: 1.1gProtein: 7gFat: 10.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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