About
These spinach and broccoli burgers are packed with low carb veggies and tangy cheese, then baked until golden.
These are a great meat free option, perfect served with a green salad or keto slaw.
Ingredients
- 1 cup baby spinach
- 1 small raw egg
- 1 clove garlic
- 2 ounce food cupboard home baking almonds ground by sainsbury's
- ½ tablespoon olive oil
- ⅓ cup, grated cheddar cheese
- ¼ cup, grated parmesan cheese
- ¼ medium – 2 1/2" diameter onion
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
- 2 cups broccoli florets
Instructions
- Taking a pair of kitchen scissors, trim the tips of the broccoli into a small pan – enough that you have one cup. Add a tablespoon of water to the pan and cook gently for a minute or two until the broccoli is just tender. Set aside to cool.
- Cover the spinach with boiling water to wilt a little, drain and set aside to cool.
- Heat the olive oil in a skillet over a low/medium heat. Mince the garlic and finely chop the onion. Add to the skillet and sweat until just tender. Set aside to cool.
- Preheat the oven to 400 degrees Fahrenheit and lightly grease a shallow oven tray with a little oil.
- Add the broccoli, ground almonds, Parmesan, cheddar, onion and garlic to a mixing bowl. Roughly chop in the wilted spinach. Season to taste and stir well to combine.
- Add the egg and mix together well.
- Divide the mixture evenly into two portions and form into patties.
- Transfer to the oven to bake for 18-20 minutes or until cooked through and golden brown all over.
Nutrition Facts
- Servings: 2
- Calories: 442.9kcal/1585.3kJ (per serving)
- Fat: 32.1g (per serving)
- Carbs: 15.6g (per serving)
- Protein: 25.7g (per serving)