Here is a great technique when you want to do something a little more interesting with your vegetables. I had some extra spinach from another recipe and this was the perfect use for it. Even the kids happily gobbled them up. This recipe can be used with almost any veggie. Shredded zucchini, fresh corn, kale, shredded eggplant…
- 1 C. frozen, chopped spinach, thawed (If using fresh, use 2 C. chopped)
- 2 eggs, beaten
- 1 C. panko crumbs
- 1/2 t. salt
- 1/2 t. pepper
- olive oil
In a bowl, mix together the spinach, eggs, panko crumbs, salt and pepper thoroughly with your hands. Heat a little oil in a nonstick skillet over medium heat. Form the spinach mixture into 6-8 patties. Fry until golden brown, about three minutes per side.