- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 1 1/2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 91
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 37 mg
- Sodium
- 159 mg
This is another way Molly likes to sneak nutrients into her kids’ bellies. They’re savory, scrumptious, and cheesy veggie patties shaped like cookies. Obviously, these aren’t your typical sweet cookies, but when it comes to kids, it’s all about the marketing.
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 1 1/2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 91
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 37 mg
- Sodium
- 159 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Arrange an oven rack in the middle position. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Melt the butter in a small skillet over medium heat. Add the scallions and cook until softened and bright green, 2 to 3 minutes. Add the garlic and cook until fragrant and slightly softened, 1 minute. Scrape into a large bowl and set aside to cool.
- Add the spinach to a clean kitchen towel or into a potato ricer and squeeze repeatedly to remove as much water from the spinach as possible. It should be very dry. Add the spinach to the bowl of scallions along with the eggs, breadcrumbs, Parmesan, ricotta, feta, parsley, lemon zest, salt and pepper. Stir until combined and the mixture sticks together when pressed.
- Roll scant 1/4-cup portions of the mixture into balls and place on the prepared baking sheet. Gently press down onto each ball to make plump patties about 2 inches in diameter. Bake in the oven until firm and browned on both sides, 16 to 18 minutes total. Remove from the oven and allow to cool on the pan for 5 minutes before transferring to a cooling rack.
- Serve warm or at room temperature with ranch dressing, for dipping.
- The patties can be formed a day ahead and baked off just before serving. Leftovers will keep covered in the refrigerator for 2 to 3 days.
