Spinach Patties

Spinach patties are basically rice, cheese, and spinach. Great for a side dish or part of a vegetarian meal.

Spinach Patties
Spinach Patties

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    cups rice

  • 4

    cups water

  • salt

  • 2

    eggs

  • 1

    bag (about 2 cups) of shredded / grated cheese of your choice - I use Sharp Cheddar

  • (You know those ziploc bags of shredded cheese? One of those.)

  • 1

    bag fresh spinach (10 oz is fine - or more if you want)

  • Oil of your choice for frying

Directions

Instructions 1. Put the 2 cups of rice in the 4 cups of salted water, cover, and simmer until rice is done - about 20 minutes. Do this in a BIG (4 or 5 qt) pot. 2. While rice cooks, wash, stem, and tear up about three quarters of the bag of spinach (or the whole bag - knock yourself out). Open the bag of cheese and have it ready to go. Get out the two eggs. Seriously, once the rice is done, you have to move sort of fast. 3. The MOMENT the rice is done, add the two eggs and mix thoroughly. Dump in the cheese, and mix until the cheese is melted and well-incorporated. Add the spinach, mixing after each handful (this is the hardest part, getting all of the spinach dispersed). 4. OK, now you can leave the mixture to cool down to about room temp (cover loosely with wax paper), or you can cool it down and then put it in the fridge for a few hours (at least two, but overnight is fine). If putting it in the refrigerator, cover the surface with wax paper to keep it from forming a dried, crusty layer. This firms up the mixture, and makes it MUCH easier to form into patties before frying. 5. Once mix is cool/cold, form patties much the way you would make hamburger patties. I like mine on the thinner side so that they don't take forever to cook. Using a non-stick frying pan or skillet (or both at the same time, if you want to eat them hot with dinner), fry the patties in oil (I use grapeseed oil because it's light and flavorless, but a clean light olive oil works well, too) over medium heat. These take a while to cook, so don't raise the heat too high, and try not to rush them. They are ready to flip once the side is nicely browned and the patty holds its shape. Makes a butt-load of patties! I make a ton, then we eat them for two days. But you can cut the recipe in half, if you wish.

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