Low Carb Spinach and Goat Cheese Patties


Low Carb Spinach and Goat Cheese Patties

Ready in: 30 minutes
Yield: 8 patties

13.4 oz (380 g) fresh spinach
1 egg yolk
5.3 oz (150 g) feta cheese
1 tablespoon all-purpose flour + (2-3 tablespoons for coating)
1 pinch of salt
1 pinch of freshly ground pepper
3 tablespoons ground hazelnuts / or ground almonds
1.4 oz (40 g) butter

1. Wash the spinach well. Drain and place in a large pan. Add 3 1/2 fl. oz (100 ml) of water, cover and cook over low heat until the spinach is wilted. Remove from the heat and let cool for a while. Using your hands, squeeze hard to extract the water from the spinach. Allow to cool completely., then roughly chop the spinach.

2. Crumble the feta cheese with a fork. Lightly beat the egg yolk in a large bowl, then stir in the spinach, feta cheese, flour, ground hazelnuts, salt and pepper. Using your hands, shape the spinach mixture into 8 or 9 patties. Coat the patties lightly in flour.

3. Melt the butter in a non-stick frying pan over medium heat. Add the spinach patties and cook until golden brown for about 2-3 minutes on each side. Drain on kitchen paper to remove excess fat.

4. Serve garnished with roasted sunflower and pumpkin seeds to taste.

Per spinach patty:

Energy: 141 kcal / 591 kJ
Fat: 11,2 g
Carbohydrates: 4 g
of which sugars: 0,7 g
Protein: 5,6 g
Fibre: 1,5 g

Personal note: If you don’t like the flavour of original feta cheese (made from 100 % sheep’s milk or a mixture of both sheep and goat milk), you can use feta that is made from cow’s milk. It’s more neutral in taste.

 


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