spinach, mushroom and feta cutlets
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!
Preheat the oven to 300F.
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.
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).
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.
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.