Spinach and Seed Patties

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0% would make this recipe again

These green patties are a fun and colourful high-protein snack. They are perfect before physical activity or as on-the-go breakfast.

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Preparation : 30 min Cooking : 15 min Standing : 30 min
240 calories/serving

Ingredients

6 oz spinach 6 cups
1/4 cup brown sugar 1.8 oz
2 tbsp canola oil 1 fl.oz
1 eggs size large
1 tsp vanilla extract 0.2 fl.oz
1 cup oats, organic, gluten-free 3.2 oz
1.8 oz quinoa flakes 1/2 cup
6.8 oz gluten-free flour (all purpose) 1 1/4 cup
1/2 tsp baking soda 0.1 oz
1/2 tsp baking powder 0.1 oz
1 pinch salt
3 tbsp pumpkin seeds 0.9 oz
2 tbsp raisins 0.8 oz

Before you start

A blender or food processor will be very useful to prepare the patties.

Method

  1. Preheat the oven to 175ºC/350º. Line one or multiple baking sheets with parchment paper. Depending on the required amount, you may have to bake in batches.
  2. Prepare the spinach: Wash and drain rapidly then transfer to a pot or saucepan without adding any water. The water trapped in the leaves after gentle shaking is enough to cook them. Cover and cook over high heat 3-4 min until the leaves wilt and turn very deep green. Avoid overcooking otherwise the spinach will become brownish. Drain well and let cool for a couple minutes.
  3. Put the cooled spinach, brown sugar, egg, vanilla, and oil in a food processor. Run until a purée is formed and set aside.
  4. In a large bowl, mix the rolled oats, quinoa flakes, flour, baking soda, baking powder, and salt.
  5. Add the spinach mixture to the dry ingredients then mix. Stir in the pumpkin seeds and raisins.
  6. Form the mixture into patties (1 patty is 1 portion) then place them on the cookie sheet(s). Lightly press down on the patties to flatten them.
  7. Bake in the middle of the oven until the patties turn light brown around the edges, about 13-15 min. Let them stand on the sheet a few minutes, then transfer them to a rack, using a metal spatula. Let cool down at least 30 min before serving.

Nutrition Facts Table

per 1 serving (80 g)

Amount

% Daily Value

Calories

240

Fat

8 g

12 %

Saturated 1 g
+ Trans 0.1 g

6 %

Cholesterol

30 mg

Sodium

70 mg

3 %

Carbohydrate

39 g

13 %

Fibre

3 g

13 %

Sugars

8 g

Net Carbs

36 g

Protein

6 g

Vitamin A

31 %

Vitamin C

3 %

Calcium

6 %

Iron

21 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Magnesium, Vitamin A, Vitamin K
Good source of  :
Iron, Manganese, Phosphorus
Source of  :
Calcium, Copper, Fibre, Folacin, Potassium, Selenium, Vitamin B1, Vitamin B2, Vitamin E, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Vegetables 0
Meat and Alternatives 0
Fats 1
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

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