I prefer to sit down for a meal, but realistically speaking I sometimes have to eat on the fly. These spinach-egg patties are perfect for just that: you can make them in advance, have them in the freezer, grab a couple and off you go! You can put them in a toaster for a quick warm up or take them frozen; they defrost quickly on their own.
They’re great for breakfast, to add to a brunch spread, have a couple for lunch or an afternoon snack. I love the idea of something so healthy, and delicious, and available.
The idea for these originally came from Nom Nom Paleo. I make frittatas and egg muffins weekly and am always looking for different presentation ideas. I’ve changed the recipe, omitting the ham (naturally!) adding cheese and amping up the flavors.
Change the herbs, switch up the cheese, add some smokey chipotle or cayenne instead of the sweet madras curry and the patty is transformed into a whole different taste yet again. In other words, be creative and allow your taste buds to dictate the ingredients you choose …
16-18 large Eggs (start with 16 eggs, if the mixture seems too dry add and extra egg or two)
½ cup Coconut Flour
1 tsp Kosher Salt
1 tsp Baking Soda
1 tsp Black Pepper
½ tsp ground Turmeric
¼ tsp Sweet Madras Curry (*optional)
1 tbsp Dijon Mustard
1 tsp Apple Cider Vinegar
1½ cup crumbled Feta (I suggest regular feta rather than ‘lite’, it has more flavor, just make sure it’s not too salty!)
8 Scallions, thinly sliced
1½ cup Fresh Dill, coarsely chopped
40 ounces frozen Chopped Spinach, (approximately 1200 g), defrosted and drained well
Coconut Oil Spray for pan
Put the frozen spinach in a colander over a bowl and allow to defrost. When it’s no longer frozen, put approximately ½ cup between your hands and squeeze out the excess water. Place squeezed spinach in a large mixing bowl … continue with the rest of the spinach, adding to the bowl as you go.
Add the rest of the ingredients to the the spinach. Stir well to thoroughly blend.
Place a non-stick fry pan over medium-high heat. Spray with Coconut Oil Spray (or spread a 1/8 tsp coconut oil in the pan).
Using a ¼ cup cookie scoop, drop spoonfuls of spinach-egg mixture onto the hot pan, allowing enough space in between the balls. Flatten the balls to ½-¾” thick using the back of your spatula (or your flattened palm). Cook 2-3 minutes on the first side, until a golden brown crust forms, flip and bake another 2-3 minutes.
Remove to a cooling rack and continue until all the spinach-egg mixture has been used.
Serve warm or at room temperature. Try them with wasabi-mayo or sriracha -mayo.
They make for a wonderfully healthy, “grab-n-go” breakfast, or snack-on-the-move!