Spinach balls

2015-01-06
  • Yield : 8-10 balls
  • Servings : 3-4 people
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

Spinach balls
Mildly flavored spinach balls made with fresh spinach that work very well as a snack as well as a grand addition to a pasta dish.

Method

Step 1

Wash the spinach, put it in a pan of salted boiling water and blanch for 2 minutes or so, then drain. Squeeze out as much water as you can, using your hands or pressing in a sieve. Then chop the leaves finely. Alternately cook in a steamer for 5 minutes after the water comes to boil. Make sure that you do not over cook as the spinach will lose its fresh green colour.

Step 2

Put the spinach in a medium bowl and stir in the beaten egg, a pinch of salt, some pepper, the nutmeg, garlic, breadcrumbs and Parmesan. Mix well until you achieve a binding consistency. If the mixture is too wet, add an extra tablespoon of breadcrumbs. Refrigerate for 30 minutes.

Step 3

Pour enough olive oil into a frying pan to cover the base generously, and heat gently.

Step 4

Roll the mixture into little balls the size of walnuts. Shallow-fry the spinach balls in the hot olive oil until golden, about 4-5 minutes per side. Drain on kitchen paper and serve either warm or cold.


My Notes
1. You may use any other hard cheese like cheddar or manchego.

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