Ingredients
Units Scale
1 bunch fresh or box spinach leaves
1/2–1 cup finely chopped shiitake mushrooms
1 onion or 1 leek (green part only), diced
2–3 garlic cloves, minced
3 tablespoons flax seeds, ground or soaked, in 1/4 C water
1/2–1 cup cooked quinoa
1/4 cup sunflower seeds, toasted and ground
1/4 cup toasted and ground pumpkin seeds
1/4 cup Kite Hill cheese or Nutritional Yeast (optional)
1 tsp Italian Seasoning
salt and pepper to taste
Coconut oil to cook patties in
Olive oil to sauté vegetables
Instructions
- Sauté mushrooms, onions, leeks, green onions, and minced garlic in 2-tsp olive oil.
- Transfer mixture to a medium bowl and set aside.
- In same pan, heat 2 tsp olive oil and spinach. Cover for 1-2 minutes until wilted.
- Drain spinach and press off any excess liquid. Chop spinach, and add to onion/mushroom mixture.
- Add remaining ingredients except for coconut oil into the bowl and mix thoroughly. Mixture should hold together when formed into a patty.
- In the same pan, heat 2-3 tablespoonds coconut oil until hot. Form spinach mixture into patties and sauté until browned on both sides, approx. 5 minutes per side on medium heat.
- Serve warm or at room temperature.
- Patties can be baked for 30 minutes instead of pan-frying. Cook until brown.
Notes
*NOTE: Spinach patty mixture can be made a day ahead and refrigerated. Freeze leftovers. Store patties wrapped in parchment paper in a freezer bag.
- Prep Time: 10 minutes
- Cook Time: 10 minutes