In My Kitchen: A Cookbook


Spinach Griddle Cakes

Piglet's reformulation of a tailgate specialty.

Recipe

End pieces of a bread loaf, or a few crusty slices
Tear the bread into pieces, and rub the pieces between your hands to break into medium crumb-ish bits.
A medium mixing bowl and a big spoon
Place bread crumbs into bowl
Seasonings: Savory, paprika, basil, greek spice mix, or equivalent
Add the seasonings to the bowl and toss to mix.
Parmesan cheese, around 1 cup
Grate the parmesan, add to the bowl and toss to mix.
Frozen chopped spinach
Put the spinach in a bowl and thaw in the microwave.
(Or add hot water to the bowl and allow it to thaw for an hour or so.)
Squeeze the excess water out of the spinach, by putting it cheese cloth, letting it sit in a colander, or pressing it with a spoon and tilting the bowl to let the water run out.
Yellow onion, one small
Coarsely chop the onion.
A large frying pan or griddle and a spatula
Olive oil
Put the pan on high heat. Pour in olive oil to lightly coat the bottom of the pan.
Put a couple of pieces of onion in the pan and wait for them to start sizzling to indicate that the pan is sufficiently heated.
Add the onion. Cook for several minutes, until soft and tasty, stirring every minute or two.
Balsamic vinegar
Splash or spray vinegar onto onions, mix, and let sizzle for another minute or two.
Eggs, 3
Beat eggs together in a small mixing bowl
Add the onion, spinach, and egg to the bowl of bread crumbs and stir to mix.
Put the pan back onto high heat. Pour in a small amount of olive oil to lightly coat the bottom of the pan.
Use handfuls (or a large spoon) to make several medium-sized patties of the mixture and place them down on the pan.
Cook for several minutes, until patties begin to get brown and crispy, then flip over and cook the same way on the other side.
Repeat for as many batches as it takes to use up the mixture.
Accompaniments
Grated Parmesan
Salad with mustard and goat-cheese vinegrette
Variations
Variation: Instead of the the frozen spinach, use
fresh spinach
after first wilting it by briefly sauteeing or steaming in a small amount of water
and chopping it coarsely.
Variation: Instead of the the balsamic vinegar, use
Lemon juice
Variation: Skip the salad and
put the dressing directly on the spinach cakes