Spinach Fritters RecipeOrigin: Britain Period: Traditional |
Ingredients:
225g spinach 
Spinach Fritters Preparation:Method:Wash the spinach leaves and remove any tough stems. Add the spinach to a pan (the water adhering to the leaves is enough to cook it) and simmer for about 5 minutes, or until wilted. Drain the spinach and chop the greens very finely. Add the spinach, whilst still hot, to a bowl and mix with the béchamel sauce, cream, eggs and egg yolk. Beat well to combine then season with salt, black pepper and nutmeg. Heat the butter in a pan and when hot drop in the spinach mix by the tablespoon. Cook for 1 minutes then flip over and cook on the other side until golden brown and cooked through. Drain on kitchen paper and serve either as a starter with yoghurt and chive sauce or as an accompaniment to a main meal. |
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