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

  Baker Josef's

  12g

• 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 chopped spinach in a microwave-safe bowl until thawed, about 4 minutes, then transfer to a colander and press out as much liquid as possible (it will be hot).
2. Warm 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped onion and the rehydrated, finely chopped shiitake; season with just a pinch of salt and pepper. Cook, stirring, until the onions soften and any moisture cooks off.
3. Blend the coconut milk, diced celery, and cilantro until mostly smooth using a blender or immersion blender.
4. In a large bowl, combine the ground pork, well-drained spinach, the celery-cilantro puree, the cooked onion–mushroom mixture, lightly beaten eggs, coconut flour (start with 2 tablespoons), fish sauce, and the measured salt and pepper. Mix gently just until evenly combined; if the mixture seems very wet, sprinkle in up to 2 more tablespoons coconut flour.
5. Form small patties about 2 inches wide.
6. Heat the coconut oil in a large skillet over medium heat to lightly coat the pan. Fry the sliders in batches until browned and cooked through, about 3 minutes per side. Drain briefly on a rack or paper towel and serve warm.