Another recipe inspired by cooking up those odds and ends whole grains. This recipe gets a flavor boost from some of my favorite ingredients, feta cheese, garlic, spinach and lemon juice. These veggie patties are a side dish that may just steal the show from your main course.
Spinach & Whole Grain Veggie Patties
by Inspired by the Seasons
- 1 1/2 c cooked whole grains, barley, farro or oat groats work nicely
- 2 c fresh spinach (or 1/3 c frozen, thawed and squeezed dry)
- 1 egg
- 2 T fresh lemon juice
- 3 chopped green onions
- 1/4 c plus 2 T Panko bread crumbs (or oat flour for gluten free)
- 1/4 c feta cheese, crumbled
- 2 T oil for cooking
Heat up I T of oil in a medium sized skillet and add green onions, cook for 2 minutes on medium heat, add spinach and cook until all water is released. Remove from heat and finely chop the spinach. Either drain over a fine mesh sieve or squeeze dry in a towel.
In a medium sized bowl, combine all ingredients. Form into patties using the palms of your hands, if mixture feels too wet, add more Panko or oat flour. You can also put the mixture into the fridge up to 3 days to cook up later.
Heat oil in a medium sized skillet and carefully add the patties. Cook on medium heat 3-4 minutes on each side until golden brown. Serve immediately. Makes 4 3" diameter patties.