We're celebrating green this week, right? With the beautiful spring weather that (I think) has arrived for certain, and our extra hour of daylight, I am definitely feeling like the luck of the Irish has blown in from overseas.
I grew up with corned beef and cabbage every St. Patrick's Day, and I'm hoping to share a few pictures of our meal with you this year. So so delicious and simple. We eat it with my sister's homemade soda bread and a side of vicious pinches for anyone not wearing green. Any other traditions out there?
But until Saturday, you will feel even luckier this week if you get some healthy greens in you.
These spinach patties remind me of potato pancakes, with less starch and many more nutrients. They're not so easy on the eyes, but they are super easy to snatch up and gobble down.
1 1-lb bag of frozen spinach
1 large onion
2 tbsp oil
1/4 cup nutritional yeast
1/2 cup whole wheat flour
1/2 tsp salt
1 tsp garlic powder
1/2 tsp paprika
Allow the spinach to defrost at room temperature for a few hours. Pour into a mixing bowl, and tilt on its side over a sink. Use your hand to press the spinach against the bottom of the bowl while draining the liquid from the side. When you've gotten out as much liquid as possible this way, you can press a paper towel or two into the bowl to get a little more.
Peel the onion and quarter. Add to a food processor and process until very finely chopped. Add the onion and the rest of the ingredients to the spinach and stir until well mixed.
Heat the oven to 175 degrees and put in a baking sheet. As you finish frying patties, keep them on the baking sheet in the warm oven.
Lightly grease the bottom of a non-stick skillet and heat over medium heat for a few minutes. When pan is hot, spoon the spinach mixture into the pan and smoosh to form patties. Cook for a couple minutes on each side, pressing the patties with a spatula to remove extra moisture and cook through.