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Prep time
10 minutes
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Cook time
10 minutes
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Serves
6
Author Notes
Green veggie cakes perfect for weekday lunches or snacks. —nicolelupu
Ingredients
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1
head of broccoli (washed and roughly chopped)
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5 ounces
spinach
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1/4 cup
garbanzo bean flour
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3 ounces
feta cheese (crumbled)
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1
egg (beaten)
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1 teaspoon
umami seasoning (from TJs)
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1/4 teaspoon
salt
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1/2 teaspoon
pepper
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2-4 tablespoons
olive oil (or oil of choice)
Directions
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Wash your veggies thoroughly and then add the chopped broccoli to the bowl of your food processor and pulse 5-6 turns till you get medium chunks.
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Add 1 tablespoon of oil to your cast iron pan and cook the broccoli chunks about 3 mins to soften.
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Wipe out the bowl of your food processor and add your spinach and pulse to chop it till you get the consistency of chopped herbs.
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In a large mixing bowl add your beaten egg, chopped spinach, cooked broccoli, garbanzo bean flour, crumbled feta, umami seasoning and salt and pepper. Mix to combine.
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Heat the remaining olive oil in your cast iron pan til hot then using a ice cream scoop drop the spinach and broccoli mixture into the hot oil and use the back of your spatula to press the mixture into a patty, cook for 2 mins per side until the edges are golden and crispy and the insides are cooked through.
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Drain on paper towels when finished and serve warm with applesauce if desired.
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