I don’t know about you but I have a tendency to crave ultimate mood food (aka pizza, burgers and the like) when I am relaxing. To me, Sunday is my day of relaxation. I am usually at home and pretty lazy quite frankly but a girl’s gotta eat right? And so comes today’s recipe.
Opened the fridge and it was pretty bare. However we tend to freeze our leafy greens when they’re no longer good for fresh use so I had a whole stash of kale and spinach ready to go. Next stop, creamy element. I’m a big sucker for cheese and eat it religiously so threw some feta in the mix for these ones as it pairs perfectly with leafy greens. Lastly, a twist. A half filled jar of semi dried tomatoes that lifted the dish to what became a really great lunch.
Spinach and Feta fritters (yields 4-6 small fritters)
What you’re going to need
1 heaped cup of baby spinach and kale
3 small semi dried tomatoes, roughly chopped
20g feta cheese
1/2- 1 tablespoon self raising flour
salt and pepper to season
basil + olive oil to dress (optional)
- In a pulse blender, combine the baby spinach, kale feta and semi dried tomatoes. Pulse until roughly chopped (don’t blend too much or you’ll end up with more of a dip consistency)
- Transfer mixture from the blender to a small bowl. Add the egg and mix well with a fork. Once combined, add small amounts of flour and stir until mixture holds well together but it’s not too thick. (too much flour makes fritters rubbery in texture and taste. Add with caution)
- Heat up a non stick fry pan on medium. Once hot, spoon even amounts of the mixture onto the pan. Cook on one side for about 2 minutes or until you can comfortably flip them over with a spatula. Flip over and cook for 30 seconds to 1 minute until golden brown
- Serve immediately with chopped basil and olive oil drizzle.