Alastair Little, Richard Whittington

Spinach Polpettine

Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
The Daily Mail Modern British Cookbook
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

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