First, an apology. I was so hungry when I was making these, I didn't even take pictures. And I couldn't put down my fork long enough to take pictures when they were done.
These hot, crunchy, chewy, salty spinach patties are from the cookbook Vegetarian Planet by Didi Emmons- but we always tweak her recipes a bit. We add eggs to this one to make the dough stay together a bit better. They're not altogether easy to make because there are a lot of steps, but they're all easy steps. They have lots of protein and don't taste spinach-y.
Raita is a yogurt sauce that is amazingly refreshing on top of the hot spinach patties. It's usually made with cucumber; go ahead and add some if you want. These would probably be excellent over rice, but it's not necessary. Just a thought.
12 oz spinach
1 cup chopped onion
8 slices bread
olive oil
20ish almonds
1 tsp apple cider vinegar
1/2 cup lentils
2 eggs
3/4 cup yogurt
2 tsp cumin (or more, to taste)
1 tsp orange zest
Combine lentils and 2 cups water. Bring to a boil, then lower to a simmer until lentils are soft.
Meanwhile, toast the bread and put it in the food processor to make crumbs. Sautee crumbs in a dry pan until toasty. Transfer them into a bowl.
When the lentils are done, put in food processor with almonds and form a chunky paste. Add to bowl with breadcrumbs.
Chop onion and sautee in olive oil until soft. Add cider vinegar and sautee one more minute. Add to bowl with breadcrumbs.
Now it's time to wilt spinach. Just pile it in the pan and watch it shrink. Cook spinach in a dry pan. Chop it up when it's all done and add it, plus the 2 eggs, to the bowl and stir everything.
Prep a plate with flour. Put flour on your hands and make about 8 patties. Dredge each patty in some flour and lightly fry in olive oil until they brown.
To make the raita, add all the ingredients together in a bowl. It's as simple as that.
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