By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 6
245 cal · 30 min
Spinach and Meat Cakes
Recipe GLPR020cdcafdecb12
Savory ground beef patties loaded with spinach, garlic, and onion, served over fluffy brown rice. These pan-seared meat cakes are easy to prepare and make for a satisfying, protein-packed meal.
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Ingredients
1 pound ground beef (93% lean or ground turkey)
2 cups frozen chopped spinach (or 2 bunches fresh spinach, washed and chopped)
1/2 small onion, finely minced
2 garlic cloves, minced
1/2 teaspoon salt
Black pepper to taste
3 cups cooked brown rice
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Heat a large non-stick skillet or frying pan over medium heat without adding any oil.
In a large mixing bowl, combine the ground beef, spinach, minced onion, garlic, salt, and black pepper.
Mix all ingredients together using your hands or a spoon until evenly combined.
Divide the mixture into 12 equal portions and form each into a ball.
Place the balls in the hot skillet and gently flatten each one into a patty about 1/2 inch thick using the back of a spatula.
Cook the patties over medium heat for 5–6 minutes until the bottoms are browned and cooked through. Carefully flip each patty and cook the other side for another 5–6 minutes until cooked throughout with no pink in the center (ground beef should reach 160°F internal temperature).
Divide the cooked brown rice among serving plates and top each portion with 2 of the spinach and meat cakes. Serve immediately.
Comments
This is a straightforward weeknight dish with ingredients available at any Charlotte chain, costing roughly $1.50 to $2.00 per serving depending on beef quality. The 30-minute time is honest if you're using pre-cooked rice or cooking rice separately in advance; starting from dry rice adds 45 minutes, so plan accordingly or lean on leftover rice to stay on schedule. The patties reheat well and serve a family easily, though spinach cakes need an attentive eye while cooking to avoid drying out, and they're best eaten fresh rather than held for days. Ground beef and spinach are year-round staples in North Carolina, making this a reliable rotation dish with no seasonal friction.
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