Potato & spinach fritters
written by Agata / photos by Agata
INGREDIENTS:
1kg mashed potatoes
250g fresh spinach
1 clove of garlic
2 eggs
1/2 cup all purpose flour (gluten free if needed)
sunflower oil
pinch of: salt, pepper, nutmeg, cumin
DIRECTIONS:
1. Leave mashed potatoes to cool completly. You can also use leftovers from day before, they work the best
2. Heat oil on the pan, throw spinach and chopped garlic and heat up for 5 minuts or until all water is reduced
3. Chop blanched spinach and add it into potatoes
4. Add other indredients to spinach and potatoes and stir well
5. Using your hands, divide the mixture into small portions and roll into small balls
6. Fry the cakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes.
7. Transfer the cakes to a paper towel-lined plate
8. Serve with sour cream and chopped onion or tomato salsa
Enjoy
1. Leave mashed potatoes to cool completly. You can also use leftovers from day before, they work the best
2. Heat oil on the pan, throw spinach and chopped garlic and heat up for 5 minuts or until all water is reduced
3. Chop blanched spinach and add it into potatoes
4. Add other indredients to spinach and potatoes and stir well
5. Using your hands, divide the mixture into small portions and roll into small balls
6. Fry the cakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes.
7. Transfer the cakes to a paper towel-lined plate
8. Serve with sour cream and chopped onion or tomato salsa
Enjoy
TOMATO SALSA
INGREDIENTS:
2 large fresh tomatoes, peeled and chopped
1/2 large red onion, chopped
1 clove of garlic
fresh coriander
salt and pepper
spicy pepper or tabasco sauce
DIRECTIONS:
Combine all ingredients, taste and adjust seasoning as necessary.
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