Cheesy Spinach Pasta Patties

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I wanted to create something original, unique, tasty, filling, and simple. I also fancied serving pasta in an unconventional way – something that would also hit the spot for summer, as we’re sweltering in the August heat here.  These ‘cheesy’ patties were the result, and I have to say, they really worked. They’re light, incredibly moreish, and satisfying.  I would serve with a red salad – cherry tomatoes, lettuce, cucumber, rocket (arugula), and so forth.

Makes around 6 patties

INGREDIENTS

250g (9 oz) spaghetti (boil, rinse in cold water, and set aside)

2 cups cooked spinach (I use the frozen variety, but thaw it first)

Himalayan salt to taste (available here in the US, or here in the UK)

1 cup my mature cheddar cheese, cut into slices (or other of your choice)

2 cups my mozzarella cheese (or other vegan cheese of your choice)

olive oil for frying

THICKENING INGREDIENTS

300g (10½ oz) firm silken tofu (I use organic Mori-Nu – available here in the US, or here in the UK)

1 cup grated vegan cheese

Himalayan salt to taste (available here in the US, or here in the UK)

1 clove garlic

1/8th cup (30 mL) soya milk, or other non-dairy milk (Alpro is my preferred choice)

3 Tbsp plain flour (leave some extra flour for dipping the burgers in when shaping)

METHOD

  1. Place the thickening ingredients in your food processor, starting off the with the garlic.
  2. Then add the rest, and blend until you are left with a thick cream.
  3. Add the cooked spinach, and pulse for a few seconds – then spoon this all into a bowl.
  4. Meanwhile, place the cooked spaghetti in a large bowl, and add in the thickening ingredients. Using clean hands, mix the ingredients well, making sure the mixture is blended into the pasta, then add the remaining ingredients.
  5. Divide the mixture into separate portions – there should be enough to make 6 patties.
  6. Finally, spread some plain flour on a plate, and coat each pattie in flour, before frying in a little olive oil, and serving.  Voila, serve and enjoy !

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All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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16 Responses to “Cheesy Spinach Pasta Patties”

  1. Wendy Says:

    These look delicious! Just got your book Miriam, can hardly pry it away from my husband! He can’t wait for me to start cooking!

  2. Annie Says:

    This looks so good! I wish I could make it, but as a breast cancer survivor, I am not ‘allowed’ to have soy. Any suggestions for a substitute for the silken tofu in this recipe? Thanks! (I’m wondering if some sort of ground nut would work.)

  3. Miriam Says:

    Annie hi there and thanks for dropping by with your comment. As I have not worked this recipe with a substitute for tofu, I think that you certainly are going to need a vegan cheese (mine are all tofu free easy to make cheeses from my book) for sure, otherwise they will taste bland – you could mix a cup of raw cashews and process with half a cup of water, 2 teaspoons of nutritional yeast, 2 teaspoons of cornstarch too and may be add a little more flour and may be more breadcrumbs. I am telling you this off the back of my head, as I feel you really wish to make them. Let me know how they go if and when you try them – Tip :- also you may wish to use spelt spaghetti or wholewheat spaghetti to get better health benefits. Enjoy ! :)

  4. Miriam Says:

    Wendy Hi, that really is awesome news. I am not sure whether I mentioned this before to you, but with the Mature Cheddar Cheese double the amount of agar powder – the reason being that the revised recipe did not reach my publishers in time – also add more agar powder to the other cheeses if you want a denser consistency ! I am sure you are going to have a lot of fun in the kitchen. If you can spare a couple of minutes at some point I really would appreciate an amazon customer review if you like the book ! Enjoy ! :)

  5. sharon Says:

    oh yum…i’m going to try these very soon but today i’m making your cheesy cauliflower. i’ve tried several of your recipes and have loved every single one of them. the egg salad is amazing. thank you miriam!

  6. Miriam Says:

    So glad to hear dear Sharon, thanks for your kind words, and continue enjoying ! :)

  7. Trudie Says:

    Hi I’m making this next Sunday for dinner ( I can’t wait ) and I was wondering what type of ” relish ” would you suggest….I have no idea…I’m making salad but you said serve with your favorite relish and salad…thank you so much…..

  8. Miriam Says:

    Trudie Hi. You can serve it with ketchup, vegan mayonnaise, sweet chilli sauce or anything else you fancy. Hope you enjoy them, and let me know how they turn out for you ! :)

  9. Phil Says:

    These look dreamy and will be making them for sure and will be great with lots of salad, can`t wait!

  10. Pam Says:

    Hi Miriam – these indeed look scrumptious – I also just purchased your book – and have to say it is brilliant – the recipes look exactly like the pictures and taste as good as they look!!!! In two days I have tried 5 recipes! I am so excited – thank you so much!

  11. Miriam Says:

    Pam dear, that’s super awesome news. Thanks for purchasing my book. Just a little note for you to include in it – it’s to double the agar powder for the cheddar cheeses, but I have also added a Note/Tip for best results for you, here it is.

    Tip :- Regarding the Cheddar Recipes in my book – Double the amount of agar powder (do not use flakes as you would need to double the flakes ie 1 tbsp agar powder = 2 tbsp of flakes. So use powder and double the quantities for both the cheeses there. Also when I say to add water in the recipe, add the water and agar into a saucepan and heat up stirring all the time until very thick (don’t panic if it over-thickens), continue mixing for 5-10 minutes (This process helps the agar to release it’s gelatinous qualities), then add this mixture to the food processor together with the remaining ingredients and process until smooth. Continue with the recipe from this point onwards when it says to process everything. Next step would be to pour the cheese mix and re-heat it, you would only need a couple of minutes of heat and stir it until it’s very thick, then it’s done, just add the mixture to a pre-greased container, allow to cool and refrigerate – for a denser result use coconut oil rather than olive oil, and increase agar powder further if you want an even denser cheese (people have different preferences when it comes to this). For melting purposes, aid the process by adding to toast, bakes or pizza and be sure to drizzle on the olive oil to help it break down further.

    The revised recipe did not reach my publishers in time, this is the reason. But you will enjoy the cheese and the taste – feedback has been fantastic. :)

    If you love the book, please post a customer amazon review for me, it would mean so much to me, and am so glad you enjoyed the 5 recipes you have tried ! :)

    Best,

    Miriam Sorrell
    Author Mouthwatering Vegan.

  12. Miriam Says:

    You are right there Phil. Hope you make and enjoy them. Let me know how they go ! Best your way in the meanitme ! :)

  13. Amy Says:

    OMG they taste amazing =) thank you so much for sharing!!! I have a feeling i will be making them often…

  14. Miriam Says:

    Amy Hi there and welcome here. I am so glad you love these patties and they are great as a staple ! I hope you try out my other fritters and such like as well as other recipes from here. I very much look forward to your future comments here. Best your way ! :)

  15. Gina Says:

    Miriam…I love your book! We made your mozzarella cheese. It is a thing of beauty to behold and oh, the taste! We used it in pasta, and grill cheese sandwiches so far…and there’s plenty of it left for more ideas from your book. Thank you for your creating this awesome book. We will be making these ‘Cheesy Spinach Patties’ next up. Have a great day! :3

  16. Miriam Says:

    Gina Hi, many thanks for dropping by here with your comment. I am so glad you are enjoying the mozzarella cheese from my book, it is so versatile. Now, for the cheddars double the amount of agar powder for a dense cheese, the reason is that my revised recipe/s did not reach my publishers in time, so please pencil that into your book – remember that the denser you prefer any of my cheeses the more agar powder you will need to add. I would also dearly love an amazon customer review from you, and please mention the mozzarella cheese that you have enjoyed it. All you would need to do is to go to the book page on amazon and scroll all the way down to where it says ‘write a review’ – the reviews are like gold dust to both my publishers and myself. Enjoy these patties in the meantime ! :)

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