…..in my current obsession with Foods That Begin With ‘Frit’, I bring you these moreish morsels. Reheated a couple in the oven this morning and, stuffed into a wholemeal pitta bread, they made an excellent and hassle-free breakfast. Tomorrow the remainder will make lunch in a Tupperware box, with soft cheese, sweetcorn and salad.
Original from this Nigel Slater article, which yielded the beetroot and chickpea fritters I made a while back, and I’m looking covetously at the pea and bacon recipe as well…..
Spinach, Potato & Feta FrittersTwo medium potatoes
Chunk margarine One third of a pack of feta cheese
Turmeric and chilli powder
Bag baby spinach
Vegetable oil Salt and black pepper
Scrub the potatoes, chop into small chunks and boil in salted water until tender.
Drain, and mash with the margarine or some butter plus black pepper.
Add the turmeric and chilli.
Steam the spinach, and wring out the excess moisture. For best results leave the spinach to cool slightly, so you don’t then spend 5 minutes with your hand under the cold tap. Chop (the spinach that is, not your hand) and add to the potato.
Crumble the feta and mix in.
Form the mixture into small burgers.
Heat a teaspoonful of oil in a griddle or frying pan and fry the fritters until golden brown.