Advertisement
4
as a first course or side dishEasy
By Peter Gordon
Published 2007
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.
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 c