SPINACH-AND-FETA PATTIES
These delectable little one-bite appetizers were made for holiday entertaining: with their popular flavor profile of fresh spinach and briny feta cheese and their built-in make-ahead components, you'll be proud to set a platter of these out at your upcoming get together.
Provided by Greg Lofts
Categories Appetizers
Time 2h35m
Yield Makes about 20
Number Of Ingredients 9
Steps:
- Bring 1/2 cup water to a simmer over medium-high heat in a large skillet or saucepan. Add spinach, cover, and cook until wilted and tender, 2 to 3 minutes. Drain in a colander. When cool enough to handle, squeeze out as much moisture as possible with your hands (or use a ricer to press out excess). Coarsely chop spinach and transfer to a large bowl.
- Heat oil in a medium heavy-bottomed skillet, such as cast iron, over medium. Add onion and cook, stirring occasionally, until tender but no color has developed, about 6 minutes. Transfer to bowl with spinach and let cool completely.
- Stir in flour, egg, nutmeg, 2 teaspoons salt, and 1/4 teaspoon pepper. Fold in feta. Form mixture into golf-ball-size rounds, then flatten slightly into 1-inch-thick patties. Transfer to a parchment-lined tray and refrigerate until cold, at least 2 hours or, loosely covered, up to 1 day.
- Pour a scant 1/2 inch oil into skillet. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes.
- Drain on a wire rack set over a rimmed baking sheet; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.
CHICKEN TOMATO AND FETA PATTIES ON A SPINACH SALAD
This is really quick to make, tastes great and if like me you are only making these for yourself and hubby, they make great leftovers for the next day, as my son and I found out. You will see from the photo I shaped into quite large patties, I don't usually do this I just wanted this for photo purposes. I make three patties per person and as you can see, if you made them this size, it would just be too much. Also it makes for a shorter cooking time if shaped smaller.
Provided by The Flying Chef
Categories Chicken
Time 35m
Yield 12 Patties, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine chicken, tomato, egg, breadcrumbs and half the cheese, mix well, shape into 12 patties.
- Cook patties in a large oiled frying pan, Cook until browned and cooked through, about 10-15 minutes depending on how big you made your patties.
- Combine spinach, onion and remaining cheese in a large bowl.
- Combine oil, vinegar, garlic, sugar and mustard in a screw top jar and shake well.
- Pour a small amount of dressing into spinach salad toss to coat. Serve the remaining dressing on the side.
- To Serve: Spoon spinach salad onto plates top with patties and drizzle with more dressing.
Nutrition Facts : Calories 600.9, Fat 32.6, SaturatedFat 11.5, Cholesterol 237.4, Sodium 931.1, Carbohydrate 20.1, Fiber 2.8, Sugar 6.7, Protein 55.8
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