Rice and Spinach Patties

Neurobion
Preparing economical and filling dishes is possible, and this recipe for Rice and Spinach Patties is the best option to complement a weekly menu. These vegetable patties are low in fat and are made with mashed potatoes, which replaces the egg and gives a better consistency along with the breadcrumbs.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups white rice
  • 1/4 cups corn kernels
  • 2 cups spinach, cut into strips
  • 1/4 cups carrot, cut into small cubes
  • 1/4 cups onion, finely chopped
  • 1/4 cups red bell pepper, cut into small cubes
  • 2 tablespoons parsley, finely chopped
  • 1 cup mashed potatoes
  • 1/2 cups breadcrumbs
  • salt and pepper
  • 2 tablespoons olive oil, for frying
  • 1/4 onions, for the sauce
  • 2 cloves garlic, for the sauce
  • 4 tomatoes, quartered, for the sauce
  • 2 serrano chiles, for the sauce
  • 3 allspice berries, for the sauce
  • coarse salt, for the sauce
  • 1 tablespoon fresh cilantro, for the sauce
  • 1/4 cups lime juice, for the sauce
  • avocado, for decoration
Preparation
20 mins
5 mins
Low
  • In a bowl, mix the rice, corn kernels, spinach, carrot, onion, bell pepper, parsley, mashed potatoes, and breadcrumbs; season with salt and pepper.
  • In a skillet over medium heat, add olive oil, add a spoonful of the previous mixture, and cook for 5 minutes on both sides. Remove and drain on paper towels.
  • For the sauce, roast the onion, garlic, tomatoes, chiles, and allspice on a griddle.
  • In a molcajete, grind the garlic and allspice with a little coarse salt until a paste is formed. Add the onion, chiles, cilantro, tomatoes, and continue grinding with lime juice until a sauce is obtained. Adjust seasoning.
  • Serve the patties with the sauce, garnish with avocado, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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