Lentil-Spinach Patties repost of my favorite spinach recipe

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Lentil-Spinach Patties

 

1/2 cup dried brown lentils

1 1/2 tablespoons olive oil

1 cup chopped leeks

1 teaspoon apple cider vinegar

8 slices toasted sandwich bread

2 garlic cloves, minced

12 ounces fresh spinach, well-washed and stems

removed, or one 10-ounce

package frozen chopped spinach, thawed, with excess

water squeezed out

20 toasted whole almonds

1 red bell pepper, seeded and finely chopped

Salt and freshly-ground black pepper, to taste

 

Cover the lentils with about 2 cup of water in a

small pan. Bring to

a boil, then reduce heat, cover the pan, and simmer

until lentils are

tender--about 20 minutes, more or less, depending on

the size of the

lentils). Drain lentils when tender and set aside.

 

Heat 1-1/2 teaspoons olive oil over medium heat in

a large,

heavy-bottomed skillet and add the onion. Saute for 2

minutes, stirring

frequently, then add cider vinegar and stir for a few

seconds. Transfer

onion and vinegar mixture to a large bowl and wipe

skillet.

 

In a food processor, place the bread slices, torn

into pieces, and

pulse until they form crumbs. Add 1 tablespoon olive

oil to the wiped

skillet, and heat oil over medium. Add garlic and

bread crumbs and cook,

stirring occasionally, about 5 to 8 minutes, until

bread crumbs are

crips and golden brown. Add toasted crumbs to the bowl

with the onion. Place the spinach in a dry skillet

over medium-high

heat and cook,

stirring frequently, until the spinach has wilted,

then chop spinach and

add to onions and crumbs.

Place cooked lentils and almonds to the food

processor and pulse

until chopped fine. Add mixture to the bowl of onions

and spinach. Add

bell pepper, slat, and pepper and mix thoroughly to

combine.

 

Form 8 patties from the spinach mixture. Place flour

on a plate and

dredge the patties in flour on both sides. Heat the

1-1/2 teaspoons olive

oil in a large skillet over medium-high heat and fry

the patties on both

sides, about 3 minutes on each side.

Place in wheat bun and garnish.