Spring is the perfect time to make vegetarian patties with more greens. They can be made from spinach, nettles, sorrel, or a combination of these. Delicious and rich in iron, they are beneficial during the spring fatigue period.
Ingredients:
- 300 grams of potatoes
- 300 grams of spinach, sorrel, and/or nettles
- A bunch of green onions
- Salt and other spices to taste
- Flour or breadcrumbs
Preparation:
Boil the potatoes with their skins on so they absorb less water and the patties will not fall apart.
Blanch the spinach, sorrel, or nettles in boiling water and leave them to soften, then squeeze them well and chop them finely or puree them.
Chop the green onions very finely, trying to preserve their juice, because the juice of green onions acts as a binding agent and the patties will not fall apart.
In a suitable container, first mash the potatoes very well, then mix thoroughly with the spinach, green onions, and spices. You should end up with a nice, sticky mixture that forms well into meatballs.
Roll the patties in flour or breadcrumbs.
If frying, the pan and oil should be very hot. You can also bake them in the oven or air fryer.
Serve the spinach patties with a suitable salad.
Bon appetit!
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