Spinach Balls
- Details
- By Jo Ingleby
Method
Dry fry the spinach for a couple of minutes, then put the lid on and leave for 3 to 5 minutes until wilted. Transfer to a sieve and lightly rinse in cold water to stop the cooking process. Squeeze out as much of the liquid as you can. Finely chop the spinach and transfer to a bowl. Add the nutmeg, chilli, garlic, Parmesan and breadcrumbs – season to taste. Add the eggs and mix well. Roll the mixture into 16 walnut sized balls and place on a plate or tray – you can put them in the fridge for cooking later at this stage or freeze them. Heat the olive oil a frying pan. When it's hot add the spinach balls and fry for 4 to 5 minutes, turning occasionally until they are golden and crispy. If you have a small pan you may need to fry in batches.
