Spinach Polpettine

Name: Spinach Polpettine
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: small knob of butter; 3 eggs, beaten; 60 g/ 2 oz freshly grated Parmesan cheese; salt and pepper; 60 g/ 2 oz breadcrumbs; freshly grated nutmeg; ¼ tsp chilli flakes; a little sunflower oil; a little olive oil; about 450 g/ 1 lb picked spinach

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Polpettine are little shallow-fried balls that can be made from vegetables or minced meat. Just-blanched spinach is very good cooked this way.

Ingredients

about 450 g/ 1 lb picked spinach
3 eggs, beaten

Europe
United Kingdom
Starter
Side dish
Vegetarian

Method

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