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.
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.
© 2007 Peter Gordon. All rights reserved.