Green Pork and Shiitake Sliders for the week
- Yield 6 servings
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Green Pork and Shiitake Sliders for the week sits in the Snacks section of Regbie. The card serves 6 servings. Plan on 35 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 1 pound frozen chopped spinach
- 1 tablespoon coconut oil or fat of choice
- 1/2 cup yellow onion, finely chopped, about half a medium onion
- 6 reconstituted dried shiitake mushrooms, finely chopped
- 1/4 cup full-fat coconut milk
- 1/2 cup celery, small-diced, about 2 medium stalks
- 1/2 cup fresh cilantro leaves
- 1 pound ground pork
- 2 large eggs, lightly beaten
- 1/8 cup coconut flour, up to 1/4 cup
- 1 tablespoon Red Boat fish sauce
- 1 tablespoon coconut aminos
- 1 teaspoon Diamond Crystal kosher salt
- 1.5 teaspoon Freshly ground black pepper
- 2 tablespoon coconut oil or fat of choice, for frying
Method
Dump the frozen spinach into a microwave safe bowl and cover it with a lid. Microwave the bowl on high for about 4 minutes to defrost it.
Put the defrosted spinach into a colander and press out all the liquid.
Warm 1 tablespoon of coconut oil over a medium burner in a large cast iron skillet.
Turn in the chopped onions and mushrooms along with salt and pepper to taste. Sauté the ingredients until the liquid has evaporated and the onions have softened.
Blitz the coconut milk, celery, and cilantro using a hand blender.
Set the ground pork in a large bowl and add the spinach, the puree, mushrooms and onions, eggs, coconut flour (start with 1/8 of a cup), fish sauce, coconut aminos, salt and pepper.
Gently combine all the ingredients.
Form the meat mixture into small patties (about 2 inches in diameter, you should get about 30).
Warm up 2 tablespoons of coconut oil in a cast iron skillet over a medium burner (the oil should make a thing layer). Fry the sliders in three batches.
Fry the sliders for 3 minutes on each side.
