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
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
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.