Today we continue a recent monthly feature: a vegetarian recipe, made from ingredients available in Senegal. Our guest is P. and she blogs at For the Love of Fulani.

When I was little I was terrified of spinach. I think it was one too many reruns of Popeye the Sailor man that stirred up images of gloopy green stuff in a can. It wasn’t until high school that I realized that fresh spinach was actually amazing and frozen spinach could be used in some great ways like in frittatas or soups.

In thinking of how to incorporate more good for you greenness in our meals, I stumbled up the idea of spinach burgers. Some experimenting later and a quick, easy and yummy meal came together.

Spinach burgers

1 ½ cups of thawed and well drained chopped spinach*
1 whole egg**
1/4 c diced or grated onion
1/2 c shredded cheese (parmesan, cheddar or emmental all work nicely)
1/2 c bread crumbs, preferably Italian seasoned
½ tsp red pepper flakes
½ – ¾ tsp salt
½ tsp black pepper
1/2 tsp garlic powder

*OR use a large can of spinach, rinsed and well drained. Be sure to reduce the salt if using canned spinach.

**OR use 1 T ground flaxseed mixed with 3 T of water. Let rest for 2-3 minutes until thickened….this is what I prefer instead of eggs!

Mix well in a bowl, form into patties (4-6 depending on size) and grill over low-med heat approx. 3-4 minutes on each side or until lightly browned. Enjoy!