There have been lots of crickets and cobwebs over here the past few weeks, huh? Sometimes, when Trump gets elected president, you just have to take a break. But the show must go on…
And believe it or not, this recipe is one of my ALL-TIME ABSOLUTE FAVORITES on the blog. It’s true. And I’m gunna change your mind about frozen spinach. Sure, it may look like icy, chunky baby poop, but when prepared correctly it is one of the most amazing vegetable ingredients to use!
I initially set out to develop this recipe because one of my good friends is all of the following: allergic to wheat, allergic to eggs, vegetarian by choice, mostly vegan by default. When she and I get together, the things that both of us can eat is pretty limited. It took quite a while to come up with a recipe that is Paleo (for me) AND fits her needs, too. Enter scene: spinach patties! Or pancakes, cakes, burgers – however you want to call them. (The recipe does contain one egg, but don’t worry, Alicia says she can eat cooked eggs in small amounts…) Rather than using ground nuts or breadcrumbs, this recipe calls for grated cauliflower, which not only adds some nice density and flavor to the patties, but also crisps up nicely when you cook ’em up in the pan.
I’ve eaten these alongside scrambled eggs in the morning, as a side dish at dinner topped with hot sauce or tahini, or straight out of the fridge as cold leftovers (they really are that good).
- 1 package (10 oz.) chopped frozen spinach
- 1 egg, lightly beaten
- ¼ medium onion, finely diced
- 2 cloves garlic, minced
- 1 cup grated cauliflower (about ½ small head)
- ½ tsp smoked paprika
- ½ teaspoon cumin
- Salt and pepper, to taste
- Empty the frozen spinach in a bowl and microwave about 3-4 minutes, until thawed. Set aside.
- Heat some olive oil in a pan over medium heat, cook the onion and garlic until soft and fragrant. Lower the heat and add the grated cauliflower. Cook until some liquid releases and cooks off, and cauliflower becomes soft (like mashed potatoes). Transfer to mixing bowl to cool.
- Once the spinach has cooled, use a clean dish towel (or cheese cloth) to wring out as much liquid as you can. Add to bowl, along with beaten egg, paprika, and season well with salt and pepper.
- Heat a large pan over medium heat. Shape the spinach mixture in 4 equal patties. Coat pan with cooking spray, and cook the patties until nice and brown, about 3 minutes on both sides.