Mushroom Fritters

Ingredients

 * 1 bunch fresh spinach, well-rinsed
 * 1 cup diced mushrooms
 * 2 scallions, thinly sliced
 * 1 tsp onion powder
 * ¼ cup minced Italian parsley
 * ½ cup breadcrumbs, preferably Italian, seasoned
 * 2 large eggs, beaten
 * ½ cup shredded low-fat mozzarella
 * salt and freshly ground black pepper to taste
 * 3 tbsp vegetable oil, or more as needed for frying

Directions

 * 1) Steam spinach until wilted, for about 2 minutes.
 * 2) Remove from heat, and set aside to cool.
 * 3) Combine mushrooms, scallions, onion powder, parsley and breadcrumbs in a mixing bowl.
 * 4) Stir in eggs and mozzarella.
 * 5) Squeeze excess water from spinach, and chop finely.
 * 6) Stir into mushroom mixture, and season with salt and pepper.
 * 7) Heat 2 tablespoons oil in a large skillet over medium heat.
 * 8) Using a ¼-cup measure, scoop up mushroom mixture, and put into skillet, flattening slightly to form a patty.
 * 9) Repeat until skillet is full, but do not overcrowd.
 * 10) Pan-fry patties on first side until golden, for about 5 minutes, and turn over.
 * 11) Add remaining oil, and pan-fry second side until golden.
 * 12) Remove from skillet, and drain on paper towels.
 * 13) Repeat until mushroom mixture is used up, adding more oil if needed.
 * 14) Serve patties hot or at room temperature.