Spinach and Pine Nut Fritters
Fritters for the win! I think you can pretty much fritter anything and my kids have eaten fritters - all sorts of fritters - since they were very small. This recipe for spinach fritters, borrowing from the flavours of family favourite, pesto, are really quick and easy to make. I’ve added some milled flaxseed in the fritter mix. Flax seed is high in protein and magnesium for energy and omega 3 for brain function. And whilst I am not a nutritionist, I’ve said this before, I’ll take any help I can get to get when it comes to feeding my teens through the stresses of exam time
INGREDIENTS
150g fresh spinach, washed and thinly sliced
120g wholegrain spelt flour (or use wholemeal flour)
20g pine nuts, finely chopped
4 eggs, beaten
2 tbsp milk, especially if your eggs are on the small side
80g Parmesan cheese, finely grated
2 tbsp olive oil, plus extra for frying
1 tbsp milled flaxseed
1 tsp baking powder
Finely grated zest of 1 lemon (lemon cut into wedges to serve)
1 small bunch basil or oregano, thinly sliced
Salt and freshly ground black pepper to taste
METHOD
In a large mixing bowl, combine the flour, pine nuts, baking powder, flaxseeds and a good pinch of salt and pepper.
In a separate bowl, beat the eggs, then stir in the spinach, half the Parmesan, lemon zest, herbs and 2 tbsp olive oil.
Combine the wet ingredients with the dry ingredients and mix until just incorporated. Add a couple of tbsp if your eggs on the small side. Let the mixture rest for 10 minutes to allow the dry ingredients to absorb some moisture.
Heat a large non-stick frying pan over medium heat and add a thin layer of olive oil. Once hot, drop heaped tablespoons of the mixture into the pan and cook in batches, allowing space between each fritter.
Fry for about 3 minutes on each side until golden brown and cooked through. Transfer to a plate lined with kitchen paper to absorb any excess oil.
Serve warm topped with the remaining parmesan and lemon wedges on the side.