Polpettine are little shallow-fried balls that can be made from vegetables or minced meat. Just-blanched spinach is very good cooked this way.
Plunge the spinach into lots of rapidly boiling salted water for 30 seconds to 1 minute, then refresh in cold water to stop it cooking. Drain and squeeze gently to extract as much moisture as possible. Chop roughly.
Beat the eggs in a large bowl. Whisk into them the grated Parmesan and the breadcrumbs. Season with salt, pepper, chilli flakes and nutmeg to taste. Add the chopped spinach and work all together with a fork. Form into walnutsized balls.
Film a large frying pan with equal parts sunflower oil, olive oil and butter to give a depth of
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