Having an abundance of organic vegetables can be a creative challenge. In winter, when everything in my garden is dead, dormant or covered in snow, the hardy Spinach does amazingly well in the cold climate. These bags of greens require occasional imagination to keep them desirable.
The leaves are packed full of nutrients such as Vitamin A & Vitamin E – good for the immune system, eyes, skin and brain function. Spinach is also a rich source of Calcium & Iron – needed for bones, teeth, nerves & blood. I regularly pick bags and bags of leaves and love looking for new ways to eat it.
Here’s an easy one you can try:
250g uncooked spinach
250g feta cheese, crumbled
3 tbsp parmesan, grated or powdered
1 tsp nutmeg
2 tsp baking powder
Vegetable oil for fying
Roughly chop the spinach and steam over a pan of boiling water for 5 minutes or until wilted. Set aside to cool.
Beat the eggs and add the cheeses, nutmeg, cornflour and baking powder.
Season with salt & pepper.
Once the spinach has cooled sufficiently, tip into a sieve and press firmly with a fork or potato masher to eliminate as much water as possible. Combine with the other ingredients and blend well, ideally in a cake mixer to create a smooth batter.
Heat 1cm depth of oil in a wide bottomed pan until medium hot. Test the oil. It should sizzle when you drop a piece of mixture in.
Using a teaspoon, scoop out a ball and gently drop into the oil. Repeat but keep quantities low so you have space to turn them over. The balls will cook quickly so flip after 1-2 minutes and be careful not to brown them too much.
When cooked on both sides, scoop out with a slotted spoon and drain on kitchen paper.
Repeat until all mixture is finished, making about 30-40 depending on your spoon size.
Serve warm with a salad and fresh bread and enjoy these bite size kisses 🙂