Spinach and kale patties.

Spinach and kale patties.

Fresh spinach that is free from pesticide and other nasties is an excellent source of vitamin A, K and C plus high in magnesium and optimal for good bone health so it’s essential that you incorporate this green vegetable into your diet. Honey and Zest believes that eating tasty veggies is key so give this recipe a try as they are delicious and don’t take much preparation. To make this recipe you will need,

Spinach and kale patties

January 17, 2020


  • 1kilo fresh spinach leaves
  • 300g fresh kale leaves
  • 3 eggs
  • 1tbsp ground cumin
  • 1tbsp smoked paprika
  • 3 pickled onions
  • 3tbsp breadcrumbs
  • 150g fresh basil leaves
  • 150g fresh parsley
  • 2tbsp extra virgin olive oil
  • 170g toasted almonds
  • 150g capers (rinsed)
  • Juice of a large lemon
  • Seasoning
  • 100g walnuts
  • Step 1 Get your blender and add the washed spinach and kale leaves plus herbs and pulse to break down the large leaves. Whilst you are doing this, place the almonds on a tray and toast for around ten minutes. Set aside and let cool.
  • Step 2 Add the rest of the ingredients, including the cooled almonds but not the walnuts and pulse a few more times to be able to form patties with your hands. (Don’t over pulse as the mixture will get messy.) Get a baking tray, add some parchment paper and add your patties. Place a walnut on each one and a few around your tray to roast. I made 12 patties. Bake at 160C for around half an hour. You can serve warm or cold and there are so many ways you may serve these. I served them with kamut in a spicy tomato sauce.

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