Spinach and cottage cheese fritters with rocket and caper salad

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Preparation info
  • Serves

    4

    as a first course or side dish
    • Difficulty

      Easy

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.

Ingredients

  • 250 g baby leaf spinach, washed and drained, but with a little moisture still clinging
  • 2 eggs, beaten
  • 5

Method

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