spinach, mushroom and feta cutlets

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I made these amazing vegetable cakes on the weekend. Oh so good! I happened to be browsing books at our local bookstore last week and came across a wonderful cookbook by Michael Pollan and his family called Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family. I love Michael Pollans’ books (especially Food Rules and The Omnivore’s Dilemma) so I was excited to delve into this cookbook. These vegetable cakes are tasty, light and can take center stage at a meal or be a great accompaniment to some grilled salmon or chicken skewers. I added some chopped mint to the mixture which is a nice addition (and reminds me of all things Greek!). Michael suggests serving these with mango chutney. I didn’t have any chutney available so I served them with some creamy plain Greek yoghurt.

Makes about 10 cakes (4 to 5 servings)

Ingredients

3 large eggs

kosher

freshly ground pepper

3 cups finely chopped white button mushrooms (stems trimmed)*

4 scallions (green onions) white and light green parts only, finely chopped

One 10, ounce package chopped frozen spinach, thawed and squeezed to remove excess liquid *

2/3 cup plain breadcrumbs

3/4 cup finely crumbled good quality feta cheese

3 tablespoons extra virgin olive oil

Creating the Magic!

  1. Preheat the oven to 300F.

  2. In a large bowl, beat together the eggs, 1/2 teaspoon salt and 1/8 teaspoon pepper. Using a wooden spoon, stir in the mushrooms and scallions. Add the spinach and mix well. Gently fold in the breadcrumbs and feta cheese and stir until blended.

  3. Shape the mixture into a patty about 3 inches wide and 1/2 inch thick. Place the formed patty on a baking sheet or platter and repeat with the remaining mixture. (You should have 8 to 10 patties).

  4. In a large nonstick skillet over medium-high heat, heat 1 tablespoon of olive oil until shimmering. Carefully place 4 patties (or as many as fit comfortably in the pan) in the pan and cook undisturbed until golden brown, 3 to 4 minutes. Flip the patties and cook until the second side is golden brown, additional 3 to 4 minutes. Transfer the patties to a rimmed baking sheet and place in the oven to keep warm. Wipe the skillet clean with a paper towel, add another tablespoon of olive oil and cook the remaining patties.

  5. Transfer patties to a platter and enjoy!

*I used Bella mushrooms which added a nice nutty flavor. Instead of using frozen spinach, I used fresh spinach lightly steamed which worked fine. It’s a little more work but a great option if you don’t have frozen spinach at home.

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