makes
5-6
prep
5 minutes
cook
15 minutes
difficulty
Easy
makes
5-6
serves
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Use spinach, silverbeet (Swiss chard), zucchini (courgettes), kale, celery leaves, peas, herbs, or a mix of what you have.
Ingredients
- 1 bunch (about 350 g/12 oz) spinach (or other greens)
- 1 cup picked fresh herbs of your choice
- ½ cup grated or crumbled cheese (haloumi and strained feta cheese work well)
- ¼ cup (35 g) plain (all-purpose) flour
- 3 eggs, beaten with ½ tsp salt
- 2 tbsp oil, for frying
Instructions
- Finely chop spinach. You can include the stems, but make sure to chop them small (you’ll need about 3 firmly packed cups in all).
- Put the spinach (or other greens) in a bowl with the fresh herbs, grated or crumbled cheese, flour and beaten egg. Mix all the ingredients very well. Heat 2 tbsp oil in a frying pan over medium–high heat and pour in ½ cupfuls of the green mix, cooking 2–3 fritters at a time for 3 minutes on each side.
- Serve the fritters warm, but they’re also great the next day for a packed lunch.
Recipe from by Alex Elliott-Howery and Jaimee Edwards. Photography by Cath Muscat, illustrations by Mirra Whale. (Murdoch Books, $49.99).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Use spinach, silverbeet (Swiss chard), zucchini (courgettes), kale, celery leaves, peas, herbs, or a mix of what you have.
