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Vegetable soufflé in a form of Patties or as Soufflé
”No Other Spices Needed”
Prep. Time 15 min. Serves 5 to 6 people
A parsley bunch weights about 3 to 4 Oz
A Cilantro bunch weights about 3 to 4 Oz
A Green Onion bunch weights about 3 to 4 Oz
Half Spinach Bunch weight about 3 to 4 Oz
4 TBS Hannah Torshi Salsa
5 large eggs
Pinch of Salt to desire
Direction to make the mix:
Cut off the hard stems Off of Parsley, Cilantro and Spinach.
Put all Parsley, Green Onions, Cilantro and Spinach on a chopping board and cut / chop to about 1/4 inch pieces or less.
Puree Hannah Torshi Salsa with Eggs in a blender.
Mix all together well and let it rest for a couple of minutes
Add a little salt to your desire! (Cook a little Pattie on a frying pan and taste! Adjust the salt to your own taste accordingly)!
Direction to make Patties:
Heat your pan, add favorite frying oil, mix well and pour in the pan just like pancakes let fry and flip over when golden! Place on favorite plate serve and enjoy!
Direction to make in a baking pan as a Soufflé:
Pour the entire mixture in a pan; add some butter on the top or Olive oil. Preheat oven to 420 F. Let it bake for about 30 Min. When the top is golden the soufflé is ready! Take it out let it rest for a few minutes, (don’t forget to test for the salt). Cut, serve and enjoy the most delicious appetizer!