Serves 4 (serving size: 2 patties, about 1 1/2 cup spinach, and 1 tbsp. mayonnaise mixture)
Photo: Jennifer Causey
1 cup frozen green peas, thawed
1/3 cup whole-wheat panko (Japanese breadcrumbs)
1/3 cup grated yellow onion
3 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, grated
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
3 ounces feta cheese crumbles (about 3/4 cup)
3 large eggs, lightly beaten
2 (8-oz.) pkg. precooked plain quinoa (such as Simply Balanced)
3/8 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 1/2 tablespoons olive oil, divided
6 cups fresh baby spinach or watercress
2 tablespoons canola mayonnaise
2 tablespoons light sour cream
1/4 teaspoon smoked paprika
Est. added sugars g
How to Make It
Combine first 10 ingredients in a large bowl. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Divide and shape mixture into 8 (1-inch-thick) patties (about 1/2 cup each).
Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add patties to pan; cook 4 minutes on each side or until browned and crisp. Remove from heat.
Combine remaining 1 1/2 teaspoons oil and spinach in a medium bowl; toss gently to combine.
Combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, mayonnaise, sour cream, and paprika in a bowl, stirring with a whisk. Divide spinach among 4 plates; top evenly with patties and mayonnaise mixture. Serve immediately.