Spinach and Onion Pancakes
These healthy little cakes make a great appetizer or light lunch. Serve with a dollop of sour cream, if you like.
PREP TIME
10 minutes
COOK TIME
10 minutes
Spinach and Onion Pancakes
Ingredients
16 ounces baby spinach, washed
1 medium onion, finely chopped
1/4 cup chopped parsley
1 tablespoon minced garlic
3 large eggs
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup grated parmesan cheese
2 tablespoons neutral flavored oil
Directions
Cook the spinach: heat a large frying pan to medium. Add a tablespoon of water and spinach leaves Cook until spinach is wilted, about two minutes. Remove from heat, wrap spinach in a clean kitchen towel and wring out as much excess moisture as you can.

Place the spinach, onion, parsley and garlic in a large bowl. Mix with a spatula to combine.

In a small bowl, whisk the eggs with the salt and pepper. Add the egg mixture and the Parmesan to the spinach mixture, mixing well with a spatula to combine.

In a nonstick frying pan or on a griddle, heat oil to medium-high. Add scoops of spinach mixture (about 1/2 cup each) to pan and press gently to flatten. Cook 3-4 minutes on each side, until pancakes are browned and crispy. Drain on paper towels before serving.
Looking for inspiration? Try these recipes:
Easy Saag Paneer
Easy Saag Paneer
Easy Conchinita Pibil
Easy Conchinita Pibil
Shrimp Cocktail with Spicy Onion Sauce
Shrimp Cocktail with Spicy Onion Sauce
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