Grandma had a way of transforming any suitable, seasonal vegetable into delicious patties.

2 cups cooked spinach
1 tablespoon grated onion
2 tablespoons butter
1 egg, slightly beaten
1 tablespoon thick cream
1 cup soft bread crumbs
Salt and pepper

Bread crumbs
1 egg, slightly beaten
Butter

Drain the spinach well in a sieve or squeeze it dry, and chop very finely. Cook the onion in the butter until tender. Add it to the spinach along with the egg, cream, bread crumbs, and seasoning. Mix thoroughly and let it stand for 10 minutes.

Shape the mixture into small patties. Dip the patties in the bread crumbs, then in the slightly beaten egg diluted with two tablespoons of water, and again in the bread crumbs. Pan-fry in the hot butter until delicately browned on both sides.

Serve hot with a mushroom sauce or creamed eggs.