Pork, Spinach and Shiitake Sliders

Ingredients

• Spinach

  Frozen, chopped or leaf, unprepared

  2 ½ cup or 390g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ cup, chopped or 80g

• Mushrooms

  Shiitake, dried

  6 mushroom or 22g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ¼ cup or 57g

• Celery

  Raw

  ½ cup chopped or 51g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Ground pork

  Fresh, raw

  16 oz or 452g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Organic Coconut Flour

  Bob's Red Mill

  2 tablespoon or 11g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 ½ tsp or 3g

• Coconut oil

  2 tbsp or 27g

Directions

1. Microwave the frozen spinach in a microwave-safe bowl for about 4 minutes to defrost.
2. Transfer the defrosted spinach to a colander and press out all the liquid. Be cautious as it may be hot.
3. Heat 1 tablespoon of olive oil over medium heat in a large skillet.
4. Add the chopped onions, reconstituted mushrooms, and salt and pepper to taste. Sauté until the liquid has evaporated and the onions have softened.
5. In a blender or using a hand blender, blend together the coconut milk, celery, and cilantro.
6. Place 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, salt, and pepper. Gently combine all the ingredients.
7. Form the mixture into small patties, about 2 inches in diameter.
8. Heat coconut oil in a skillet over medium heat, ensuring the oil forms a thin layer. Fry the sliders in batches for 3 minutes on each side or until cooked through. Enjoy!