Spinach and Nut Patties

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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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Ingredients

??? spinach ???
??? brown sugar ???
??? canola oil ???
??? Egg Replacer ???
??? vanilla extract ???
??? oats, organic, gluten-free ???
??? quinoa flakes ???
??? gluten-free flour (all purpose) ???
??? baking soda ???
??? baking powder ???
??? salt ???
??? walnuts, chopped ???
??? raisins ???

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 sheet with parchment paper. Depending on the required amount, you may have to bake in batches. Prepare the Egg Replacer, then set aside.
  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 Replacer, 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 nuts 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 (70 g)

Amount

% Daily Value

Calories

240

Fat

8 g

12 %

Saturated 0.8 g
+ Trans 0.1 g

4 %

Cholesterol

0 mg

Sodium

60 mg

3 %

Carbohydrate

40 g

13 %

Fibre

4 g

15 %

Sugars

8 g

Net Carbs

36 g

Protein

5 g

Vitamin A

30 %

Vitamin C

3 %

Calcium

6 %

Iron

18 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Manganese, Vitamin A, Vitamin K
Good source of  :
Folacin, Iron, Magnesium, Phosphorus
Source of  :
Calcium, Copper, Fibre, Omega-3, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin E, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Vegetables 0
Fats 1 ½
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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