Spinach & Artichoke Patties

Spinach & Artichoke Patties
Yield: 17

Ingredients
2 tablespoons ghee
½ cup diced yellow onion
1 tablespoon minced garlic (approx. 2 cloves)
1 egg
1 teaspoon lemon zest 
1 14-ounce can quartered artichokes, drained and roughly chopped 
1 cup packed baby spinach
1 cup cauliflower rice
1 tablespoon nutritional yeast
2 tablespoons coconut flour
1 teaspoon salt

Directions

1. Preheat oven to 400F and line a baking sheet with parchment paper.
2. Melt ghee in a medium sauté pan over medium-high heat. Add onion and garlic and sauté until softened (3-5 minutes). Add spinach and stir to wilt.
3. In a large bowl combine sautéed mixture and remaining ingredients. Combine thoroughly. 
4. Using a 1.5” spring-release cookie scoop or tablespoon measuring spoon, scoop mixture into prepared baking sheet leaving 2” inbetween.
5. Use two fingers to flatten mixture into a patty shape. Bake for 35 minutes.