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Veggie Burgers

2 lbs. fresh spinach, well washed and drained
4T olive oil
1 medium onion, peeled and chopped (1C)
8 oz. mushrooms, cleaned and minced
8 cloves garlic, peeled and minced
1 1/2 C Italian-style bread crumbs
1/2 C grated Parmesan cheese
1T kosher salt
2t freshly ground pepper
pinch cayenne pepper
7 egg whites
1/2 C flour, seasoned with salt and pepper (opt.)

Remove and discard the largest, toughest stems from spinach. Steam
for about 10 minutes, or until cooked through. Allow spinach to
cool, then squeeze out as much water as possible by pressing it in
a colander or wrapping it in cheesecloth and squeezing. Chop the
spinach and set it aside.

Preheat a skillet over medium-high heat. Add 2T of the oil and
reduce the heat to medium. Add the chopped onion and mushrooms
and cook until just softened. Add the garlic and cook 1-2 minutes
more. Add the chopped spinach, bread crumbs, cheese, salt, pepper,
and cayenne pepper. Mix well with your hands. Allow mixture to
cool to room temperature.

Whip egg whites until very stiff and stir gently into the mixture.
Form the mixture into 6-8 patties. Dredge in seasoned flour (this
step is optional, but it makes a nice crust). Coat the bottom of
a skillet with the remaining oil and heat over medium heat. Fry
the patties until both sides are brown and the patties are heated
through.

Makes 6-8 servings.

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