Armenian Spinach Patty
By Joanna Barajas
If breakfast feels boring, here’s one way to spice it up. Make a cute breakfast sandwich!
This week I made a big batch of these spinach patties. It’s a 3-ingredient recipe my grandma taught me. While they make a perfect side dish, I love them as a breakfast sandwich.
So, I put them into a toasted English muffin. And added avocado and salsa.
It’s a tasty Armenian-Mexican combo that makes the morning just a little better.
Armenian Spinach Patties
Ingredients (Serves 2-3, Makes 7)*:
- 1/2 white onion, chopped (about 1/4 cup)
- 1 10-oz box frozen spinach, no salt added (or 1-1 ½ lbs. fresh spinach, cooked)
- 2 eggs (use egg whites if you like)
- 2 teaspoons butter or oil
1. Thaw frozen spinach for 2-3 hours at room temperature, or microwave for 3-5 minutes or until partially thawed. Drain spinach in a colander, or squeeze the box over the sink (the way I do it). Remove as much water as you can.
2. In a medium bowl add the spinach, onions, and eggs. Mix well with a fork.
3. On a nonstick pan, melt 1 teaspoon butter, and then make fat patties using approximately 1/4 cup spinach mix for each patty. Cook 2-3 minutes on each side and when cooked, keep warm by covering the platter with foil.
I hope you try this new recipe! Snap a picture and tag me @chefjoannas on instagram so I see how yours came out.
Chef Joanna is a graduate of Le Cordon Bleu in Paris and is a private chef for the stars. She also hosts pop up dinners and cooking classes inspired by her travels around the world. You can find more of her work at www.chefjoannas.com
For More Recipes visit www.zapinin.com/food.
