Name: Spinach and cottage cheese fritters with rocket and caper salad
Yield: Serves 4 as a first course or side dish
Ingredients: 250 g baby leaf spinach, washed and drained, but with a little moisture still clinging; 2 eggs, beaten; 250 g cottage cheese; vegetable oil or butter for frying; 5 tablespoons flour, sifted; 2 tablespoons polenta, sifted; extra-virgin olive oil for drizzling; 1 lemon, quartered, to serve; 2 handfuls of rocket or watercress; 2 tablespoons capers, rinsed

Preparation info

Serves
4
as a first course or side dish

Difficulty
Easy

Appears in

Vegetables

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