Potatoes and dark leafy greens are some of my favourite staples. They make delicious soups and gratins and other yummy dishes.
I have seen spinach in omelets before. And I was wondering if I could create some kind of fritter with spinach in it.
Potatoes looked like they could make a perfect base, because they have such a yummy flavour when slightly roasted or roasted. With some extra corn flour and a few spices they turned out amazing!
For about 8 fritters you’ll need:
approx. 600g potatoes
1/2 cup cornflour
2 handful fresh baby spinach (or roughly chopped spinach)
1 tablespoon psyllium fiber husk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
extra water if needed
1. Peel and cut the potatoes into evenly sized chunks. Place in a medium sized pot and cover with water. Bring to boil.
2. Once the potatoes are soft, take the pot off the stove. Mash them with the remaining cooking water. Add spices, corn flour and fiber husk and mix well. You want to have a fairly thick dough. If it is too try, add a little extra water.
3. Fold in the baby spinach leaves. The heat of the mashed potatoes should make them wilt pretty quickly.
4. When the dough has cooled down enough, form patties with your (clean) hands. Heat some coconut oil in a very good non-stick frying pan and cook the patties on medium heat for about 10 minutes on each side.