Egg Foo Young with Nettles and Bacon

I came across this recipe from Nom Nom Paleo, and I made it with my bounty of nettles, and found these little egg cakes so tasty! They really would make a perfect road snack, or lunch. You know, for the time when I might ever go on road trips or work away from home again.

I basically followed the Nom Nom Paleo recipe, with a couple exceptions: I made mine with bacon, used nettles instead of spinach, and I used a flour combo of buckwheat/tapioca flour instead of coconut flour. Mine turned out more green and less egg-y, I think because nettles are just more dense than spinach, so they are more robust. Next time I want to try these with left over bbq meat, for some reason that sounds like a really good combo. (Egg Foo Young is a Cantonese dish made to use up left over meat and veggies, so left over bbq is totally appropriate.)

Egg Foo Young (makes 6-7 small cakes)
3 large eggs
scant ¼ cup gf flour (I used 2 T buckwheat & 2 tsp tapioca flour)
1 teaspoon fish sauce
½ teaspoon apple cider vinegar
½ cup chopped cooked bacon, diced ham or cooked meat of choice
5 ounces frozen spinach, thawed and squeezed dry (or cooked and squeezed nettles)
1 scallion, sliced
¼ teaspoon baking soda
Freshly ground black pepper
oil for frying

1. In a large bowl, whisk together the eggs, flour, fish sauce, and apple cider vinegar until smooth.
2. Mix in the meat, spinach/nettles, scallions, and baking soda, and some freshly ground black pepper.
3. Melt a tablespoon of ghee/coconut oil/bacon fat/avocado oil in a cast iron skillet over medium heat. Use a scoop to plop the batter in the pan, and flatten the pancake to ½-inch thick with the back of a spoon. Don't overcrowd!
4. Fry without disturbing the patties for 2 minutes before flipping the pancakes over and cooking it on the other side for about 1 to 2 minutes more. The pancakes  are cooked through when the centers bounce back when you press down on them with your finger.
5. Cook through all of batter, and serve!

Oftentimes Egg Foo Young is served with a gravy, but I I ate mine plain, and with sriracha. Both ways were super tasty.