Dump the frozen spinach into a microwave safe bowl and cover it with a lid. Microwave the bowl on high for about 4 minutes to defrost it.
Put the defrosted spinach into a colander and press out all the liquid.
Heat 1 tablespoon of coconut oil over medium heat in a large cast iron skillet.
Toss in the chopped onions and mushrooms along with salt and pepper to taste. Sauté the ingredients until the liquid has evaporated and the onions have softened.
Blitz the coconut milk, celery, and cilantro using a hand blender.
Place the ground pork in a large bowl and add the spinach, the puree, mushrooms and onions, eggs, coconut flour (start with 1/8 of a cup), fish sauce, coconut aminos, salt and pepper.
Gently combine all the ingredients.
Form the meat mixture into small patties (about 2 inches in diameter, you should get about 30).
Heat up 2 tablespoons of coconut oil in a cast iron skillet over medium heat (the oil should make a thing layer). Fry the sliders in three batches.
Fry the sliders for 3 minutes on each side.