Broccolini and Spinach Tortitas with Fresh Salsa Verde with Peas and Mint

Name: Broccolini and Spinach Tortitas with Fresh Salsa Verde with Peas and Mint
Cuisine: Mexico
Ingredients: 2 cups (480 ml) Fresh Salsa Verde with Peas and Mint, or your favorite salsa; Olive oil, for frying; 2 cups (480 ml) Fresh Salsa Verde with Peas and Mint, or your favorite salsa; 1 cup (125 g) all-purpose flour mixed with 2 teaspoons kosher salt, plus ⅓ cup (40 g) flour for dusting; ⅓ cup (40 g) all-purpose flour; Kosher salt; 1 cup (125 g) all-purpose flour mixed with 2 teaspoons kosher salt, plus ⅓ cup (40 g) flour for dusting; 1 cup (125 g) all-purpose flour mixed with 2 teaspoons kosher salt, plus ⅓ cup (40 g) flour for dusting; 2 large eggs, lightly beaten; 3 cloves garlic, minced; 1 yellow onion, finely diced; 1 cup (115 g) grated Monterey cheese; 2 bunches broccolini, cut into large chunks; 6 ounces (170 g) spinach leaves

Preparation info

Makes
12

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

These vegetarian tortitas, or “patties,” are a delicious way to make sure you are getting a big share of the vegetables you need in your daily diet. They are also a great way to make sure your kids eat their vegetables!

Ingredients

For the tortitas

Kosher salt
6 ounces (170 g) spinach leaves
2

Americas
Mexico
Starter
Vegetarian
Central America

Method

To make the tortitas, fill a large bowl with water and ice and set it near the stove. Bring a large pot of water to a boil. Add 2 tablespoons salt, then add the spinach and broccolini and blanch for about 3 minutes. Drain the vegetables well and then plunge them into the ice bath to cool completely.