Ingredients with Measurements:
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped scallions
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 egg, beaten
- 1/4 cup milk
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Skillet or frying pan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine chopped spinach, crumbled feta cheese, chopped parsley, and chopped scallions.
2. In a separate bowl, whisk together all-purpose flour, cornmeal, baking powder, salt, and black pepper.
3. Add the dry ingredients to the spinach mixture and stir until well combined.
4. In a small bowl, whisk together the beaten egg and milk.
5. Add the egg mixture to the spinach mixture and stir until well combined.
6. Heat vegetable oil in a skillet or frying pan over medium-high heat.
7. Using a tablespoon, drop spoonfuls of the spinach mixture into the hot oil.
8. Flatten each spoonful with the back of the spoon to form a patty.
9. Fry the patties for 2-3 minutes on each side, or until golden brown.
10. Use a slotted spoon to remove the patties from the oil and place them on a paper towel-lined plate to drain excess oil.
11. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes 12-15 patties
Nutritional information:
Calories per serving: 70
Fat: 4g
Carbohydrates: 5g
Protein: 3g
Substitutions for ingredients:
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Feta cheese can be substituted with goat cheese or queso fresco.
- All-purpose flour can be substituted with gluten-free flour.
- Cornmeal can be substituted with almond flour or coconut flour.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- Substitute parsley with fresh dill or mint.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure to drain excess liquid from the spinach before adding it to the mixture to prevent the patties from becoming too wet.
- Use a non-stick skillet or well-seasoned cast iron skillet for best results.
- Serve with a dollop of tzatziki sauce or hummus for extra flavor.
Storage instructions:
Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the patties in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the patties on a platter with a side of tzatziki sauce and lemon wedges for squeezing.
Garnishes:
Garnish with chopped fresh parsley or scallions.
Pairings:
Serve with a Greek salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Rice pilaf
- Pita bread
Troubleshooting advice:
- If the patties are falling apart in the oil, add a little more flour to the mixture to help bind it together.
- If the patties are not browning evenly, adjust the heat of the oil.
Food safety advice:
- Make sure to cook the patties to an internal temperature of 165°F to ensure they are fully cooked.
- Use a thermometer to check the temperature of the oil to prevent it from overheating and causing a fire.
Food history:
Stamp and Go is a traditional Jamaican dish made with salt cod and flour. This recipe is a Greek-inspired twist on the classic dish.
Flavor profiles:
Savory, salty, and slightly tangy from the feta cheese.
Serving suggestions:
Serve as an appetizer or a light lunch.
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Region: Greek