| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Main dishes, Salads/dres | 2 | Servings |
INGREDIENTS
| 1/2 | c | Part-skim farmer's cheese |
| 1 | c | Feta cheese, crumbled |
| 1 | Clove garlic, crushed | |
| 1/2 | t | Fresh dill weed snipped |
| 1/4 | c | Whole wheat pastry flour |
| 2 | Eggs, beaten | |
| 1/4 | c | Fine bread crumbs, toasted |
| 1 | Clove garlic, crushed | |
| 1/3 | c | Rice wine vinegar |
| 2 | T | Ons, fresh or frozen |
| raspberries | ||
| 1 | t | Honey |
| 1/3 | c | Olive oil |
| 1 | t | Fresh ground black pepper |
| 10 | oz | Spinach washed and dried |
| 2 | Scallions, sliced |
INSTRUCTIONS
First, make the cheese patties by placing the farmer cheese, feta cheese, garlic and dill in a blender or food processor. Blend until well combined. With a tablespoon and floured hands, form the cheese into 2 large or 4 small patties. Spread the flour in a shallow plate, the egss in a shallow bowl and the bread crumbs in another plate. Carefully dredge each patty in flour, them dip in the egg, and finally roll in the bread crumbs, gently pressing so the crumbs adhere. Dip each patty once more in the egg and coat again with crumbs. Place patties on a lightly oiled baking sheet and refrigerate until 20 minutes before serving. Preheat the oven to 350#161#F. Bake the cheese patties until well browned (about 20 minutes). While the patties are baking, prepare the dressing. Place the garlic, vinegar, raspberries, honey, oil, and pepper in a jar with a tight-fitting lid. Shake vigorously until well emulsified and set aside. Arrange the spinach leaves and scallions in a large bowl and toss with the dressing. Divide the spinach between the plates and top each with a hot cheese patty. Grind fresh black pepper over each and serve immediately with a basket of hot French bread. COMMENTS: John and I adore this! Nutr. Links: 0 0 0 0 1646 0 196 0 0 1232 0 0 0 0 0 Per serving (excluding unknown items): 692 Calories; 54g Fat (68% calories from fat); 21g Protein; 36g Carbohydrate; 231mg Cholesterol; 867mg Sodium Recipe by: The Garden of Earthly Delights Cookbook Posted to EAT-L Digest 28 Jan 97 by "McNamara, Kelly" <[email protected]> on Jan 29, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 722
Calories From Fat: 478
Total Fat: 58.8g
Cholesterol: 252.8mg
Sodium: 1471.1mg
Potassium: 949.9mg
Carbohydrates: 43.6g
Fiber: 6.8g
Sugar: 8.5g
Protein: 25.2g