For 7-8 patties:
1 large bunch of summer spinach (or chard…) de-stemmed, sliced
1 med. onion, chopped
1 tbs olive oil (if needed)
1/2 package of firm tofu
1-2 cup of flour
2 tbs. arrowroot or cornstarch
1tbs salt free spice such as Mrs. Dash
1/4 tsp nutmeg
1 clove garlic
1/4 cup of soy jogurt
1/4 cup of veg. sour cream
1 kirby cucumber / 1/4 salad cucumber shredded
1 Tbs lemon juice
salt and pepper to taste
10 leaves of fresh mint, sliced
To make the patties:
Fill a pot 1/4 with water, bring to boil and add spinach or chard.
Cook for 6-10 minutes until wilted and soft, rinse in cold water and set aside.
Heat oven to 350˚F. In a food processor add tofu, flour, arrowroot/cornstarch and spices. Blend to an even structure. Then mix under the cooked and dried spinach or greens until well distributed.
Line a Cooking sheet with parchment paper and spead spinach mixture in patty size rounds. Cook in the oven for abt. 20-25 minutes or until tops are lightly browned.
For the tzaziki:
Add jogurt, garlic, lemon juice, spice to your blender and mix ingredients well. Meanwhile use grater for the thin cucumber strips. Drain moisture and mix in a bowl with the sour cream and the blender contents. Stir in the thinly sliced mint leaves and cool the sauce until serving. ©2012sabineart.com