I read other reviews before making this recipe and I certainly agree that if you intend on making 8 portions use a 1/3 cup measure (not level though). I used the frozen spinach squeezed dry as called for and the patties held together just fine. I did find that with using tofu they don't firm up as if you had used egg as a binder. I also used actual garlic in place of the garlic powder and salted the couscous water and the mixture prior to cooking and I found this recipe to have great flavor.
Feta & Spinach Couscous Patties
From EatingWell: January/February 2012
Feta, spinach and dill flavor these tofu patties. Slice some lemon wedges and pick up some whole-wheat pita bread to serve with this Greek-inspired meal.
4 Reviews for Feta & Spinach Couscous Patties
I believe I made the mistake of using fresh spinach instead of frozen and not chopping the spinach into small enough pieces. When I tried to assemble the patties and cook them on the skillet they simply fell apart. I then tried to make an "fritatta" with the patties, but I could not flip it over until the bottom was already burnt. I thought it tasted ok with a generous amount of yogurt sauce, but my hubby had one bit and ended up eating ramen noodles instead. To date, this is my only Eating Well disappointment.
I couldn't find fresh dill, so I used dry and added fresh oregano as well. The patties were a little bland, but I added a bit of salt and they were great. I agree with the previous review that the patties should be 1/3 cup to get 8. Also, mine didn't stick together well initially, but after hanging out in a low oven for a while they were fie.
This was a good recipe, but when I make it next time, I will make a add a bit more feta and tofu to enhance the flavor of the patties and increase the protein, and I will use fresh spinach, instead of frozen. And a couple notes: 1) if making 8 patties, each patty should be about 1/3 cup mixture, not 1/2 cup; 2) serving these with flatbread is delicious!
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