Preparation info
  • Serves


    • Difficulty


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.


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


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