Recipe by Kittencal@recipezazz
The yield is only estimated depending on the size of your patties although you should get anywhere from 12-15 patties, these may be shaped into about 3-inch rounds instead of a log-shaped, I prefer the log-shaped they seem to cook better. Plan ahead the mixture needs to chill for 3 hours or up to 24 hours before shaping. I sometimes add in 1 cup (or less) cooked rice also but that is optional. Two pounds of fresh spinach stems removed, cooked and chopped can be replaced for the frozen spinach, make certain to hand-squeeze out any excess moisture well before using in the recipe.
Top Review by eatrealfood
i've been wanting to make this for a long time and only just got round to do it. don't know why i delayed. these really are great little morsels. i halved the recipe and followed it exactly. they don't look very photogenic (spinach rarely does), but taste really good.
- 2 (10 ounce) boxes frozen chopped spinach (drained well, squeeze out any excess moisture with hands)
- 3 -4 tablespoons butter (or use vegetable oil)
- 2 medium onions, finely chopped
- 1 tablespoon minced fresh garlic
- 1 cup seasoned dry bread crumb (you might need a little more)
- 2 teaspoons seasoning salt (or to taste, or use white salt)
- 1⁄2 teaspoon cayenne pepper (or to taste, or use black pepper)
- 3 large eggs, slightly beaten
- 1 cup grated cheddar cheese (or use 1/4 cup Parmesan cheese)
- vegetable oil (for frying)
Directions See How It's Made
- In a large skillet heat the 4 tablespoons butter or oil over medium heat.
- Add in onion and garlic; saute for about 4-5 minutes or until softened then place into a large bowl along with the butter from the skillet.
- Add in squeezed spinach, dry bread crumbs, 1 cup cheddar cheese or 1/4 cup grated parmesan cheese, seasoned salt and cayenne pepper; mix to combine.
- Add in beaten eggs; stir to combine (if the mixture is too soft then add in a little more breadcrumbs).
- Cover and refrigerate for about 3 hours or up to 24 hours.
- Using your hands shape the spinach mixture into small logs (about 3-inches long, I used greased hands).
- Place a thin layer of oil in a skillet over medium-high heat (use enough oil to cover the bottom of the skillet).
- Fry the logs for about 3 minutes on each side or until golden brown.
- Transfer to paper towels to drain any fat.