Looking for a meal that’s packed with plant-powered goodness and bursting with flavor? You’ve found it! These Spinach and mushroom veggie burgers from the Curry girls combine the savory taste of earthy shiitake mushrooms, the superfood benefits of quinoa, and the richness of toasted seeds for a bite that’s both satisfying and nourishing. Whether you’re meal prepping for the week or just craving a tasty plant-based snack, these patties are here to impress!
ingredients
1 bunch fresh or box spinach leaves
1/2–1 cup finely chopped shiitake mushrooms
1 onion or 1 leek (green part only), diced
2–3 garlic cloves, minced
3 tablespoons flax seeds, ground or soaked, in 1/4 C water
1/2–1 cup cooked quinoa
1/4 cup sunflower seeds, toasted and ground
1/4 cup toasted and ground pumpkin seeds
1/4 cup Kite Hill cheese or Nutritional Yeast (optional)
1 tsp Italian Seasoning
salt and pepper to taste
Coconut oil to cook patties in
Olive oil to sauté vegetables
Instructions
Sauté mushrooms, onions, leeks, green onions, and minced garlic in 2-tsp olive oil.
Transfer mixture to a medium bowl and set aside.
In same pan, heat 2 tsp olive oil and spinach. Cover for 1-2 minutes until wilted.
Drain spinach and press off any excess liquid. Chop spinach, and add to onion/mushroom mixture.
Add remaining ingredients except for coconut oil into the bowl and mix thoroughly. Mixture should hold together when formed into a patty.
In the same pan, heat 2-3 tablespoonds coconut oil until hot. Form spinach mixture into patties and sauté until browned on both sides, approx. 5 minutes per side on medium heat.
Serve warm or at room temperature.
Patties can be baked for 30 minutes instead of pan-frying. Cook until brown.
Serve and enjoy this delightful fresh flavor!
