Spinach and cottage cheese fritters with rocket and caper salad

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Preparation info

  • Serves


    as a first course or side dish
    • Difficulty


Appears in

Vegetables: The new food heroes


By Peter Gordon

Published 2007

  • About

These fritters are excellent served as a casual first course or as a vegetable accompaniment to a main meal. They go really well with poached chicken and minted peas, or with crisp smoked bacon and a poached egg for a lazy Sunday brunch.


  • 250 g baby leaf spinach, washed and drained, but with a little moisture still clinging
  • 2 eggs, beaten
  • 5 tablespoons flour, sifted
  • 2 tablespoons polenta, sifted
  • 250 g cottage cheese
  • vegetable oil or butter for frying
  • 2 handfuls of rocket or watercress
  • 2 tablespoons capers, rinsed
  • extra-virgin olive oil for drizzling
  • 1 lemon, quartered, to serve


Heat a wide pan and add the spinach (it may be easier to cook it in several batches). Toss it around until it wilts and collapses. You’ll end up with a lot less than you’d imagine – about 1½ cups. Tip it into a colander or sieve and leave to drain for a few minutes, then transfer to a bowl and let it cool.

When cool, mix in the eggs, followed by the flour and polenta, then the cottage cheese. Season well and leave to rest for 15 minutes.

Heat a frying pan and, when it’s moderately hot, add a little oil or butter. Drop spoonfuls of the mixture into the pan and cook for 2 minutes, then carefully flip them over. You don’t want them to colour too much; however, if they’re not cooked enough before you flip them, they could fall apart, as the mixture is quite ‘soft’. Once the first batch are cooked, move them to a plate while you cook the rest of the mixture.

To Serve

Place 2 fritters on each plate and add some rocket or watercress. Scatter with capers and drizzle with a little olive oil. Serve with a wedge of lemon to the side.