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These Spinach Fritters are an all-time favorite of mine. It’s a favorite I developed and when served to my girlfriends at our lunch gatherings, it is applauded and the plate left empty.
200g spinach – the mass when shredded, steamed, and drained
200g potato – cooked and mashed, adding a dessert spoon good oil/butter
egg – 1 x-large – beaten
75ml flour of choice
2.5ml baking powder – omit if using self-raising flour
20g sharp cheese, grated (I used mature goat’s cheese)
Oil for frying – I used coconut
Squeeze out excess liquid from the cooked spinach.
Add flour, toss ensuring that all the spinach is coated.
In a separate bowl, add the cheese and seasoning to the mashed potato and blend well.
Add potato to spinach and also add the beaten egg.
Here, I put on gloves and mix by hand, easier on my shoulders.
Using a soup spoon as a measure, drop mixture into a hot pan with oil of choice.
Fry on both sides until golden.
These go well with a sweet chili relish and a poached egg.
Prepared, tried, and tested Dee Harris