The first time I made these burgers, one of my kids who has a hysterical sense of humor walked into the kitchen, peeked into the oven, and said “What are those? Frogs?!” After I calmed down and stopped laughing, I coaxed her to try one. Well, she ended up eating four “frogs” and enjoying them! Even the photographer enjoyed one “frog” cold! Thanks, Pammy S.
- 1 lb (454 grams) frozen broccoli, defrosted -
- 1 lb (454 grams) frozen spinach, defrosted -
- 1 can (14.5 oz/400 grams) mushrooms, drained -
- 1 cup breadcrumbs* -
- 3 eggs -
- ¼ cup oil -
- ½ tsp oregano, pref. fresh -
- 1 clove of garlic, crushed -
- salt and pepper to taste -
- pinch of nutmeg (optional) -
- Topping pasta or pizza sauce and mozzarella cheese (optional)
- *for Passover, replace bread crumbs with 1 medium potato cooked and mashed and 1/2 cup matzo meal OR 1 cup Pesach Crumbs. -
1. Preheat oven to 350 F. Place broccoli, spinach, and mushrooms in food processor and blend together. Pour into a large bowl. Add rest of ingredients, aside from topping, and mix together well. Form into patties and place on greased baking paper. Bake uncovered for approximately 25 minutes.
2. When heating before serving, put a dollop of pizza or pasta sauce and a sprinkle of grated cheese on each. These patties freeze well.
Low-fat version: I used 2 Tbsp oil and 2 Tbsp unsweetened apple sauce instead of all oil, and once even just 1 Tbsp oil and 3 Tbsp unsweetened applesauce, and they were perfect. Remember you can always sub part unsweetened applesauce for oil in a vegetable kugel, in most cakes, and even in patties such as these. Taste and texture are not compromised. I also used homemade breadcrumbs (made from challah), which added flavor and texture.
This recipe appeared in Mishpacha Magazine's Family First Section, Summer 2011.