I love the combination of cheesey-mushroomy-spinachy things, so this recipe really takes the cake. I'm not going to lie... I combined these things expecting a tasteless, goopy mess at the end, but they actually held together in their deliciousness. I have yet to see if they pass the veggie-hubby test, but at the end of the day, I'm happy if they don't... I don't really want to share.
Vegan / Gluten-Free
Makes 10 patties
1 tbsp olive oil
1 small/medium onion,chopped
10 button mushrooms, chopped
1 cup spinach, roughly cut
2 tbsp egg replacer
1 tbsp nutritional yeast
1/2 cup water
2 cups cooled, cooked rice (white or brown)
1 cup rice crumbs
1/2 cup grated soy cheese
Salt & pepper, to taste
Over high heat, fry the onion and mushrooms in the oil for five minutes, before adding the spinach. Take the pan off the heat, allowing the spinach to wilt among the other ingredients.
Preheat the oven to 190 degrees.
Mix the egg replacer and nutritional yeast with a small amount of the water. Once thoroughly mixed, with no lumps, add the rest.
In a medium-sized mixing bowl, combine the rice, crumbs, cheese, salt, and pepper, and mix well to combine. Stir through the veggies and the egg replacement, mixing well.
Using an ice-cream scoop or your hands, form flat, rounded patties.
Bake for twenty minutes, flipping half-way through. Allow to cool slightly before serving.
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