You know those recipes that are so great to have in your back pocket, the ones that get you out of any what-shall-we-have-for-dinner quandary? Vegetarian. Easy-to-find ingredients. Adaptable for dietary restrictions.
Kid-friendly. Delicious. Tick, tick, tick, tick, tick.
This is such a recipe and one that’s so versatile it can be served for breakfast, lunch or dinner. You could even make a batch of smaller fritters as a party snack. In short, there’s no occasion when these aren’t appropriate and I’ve yet to meet anyone who doesn’t like them.
Just add a squeeze of lemon juice. Ingredients 11⁄2 tbsp olive oil, plus more for frying 50g thinly sliced leek or spring onions (about 1 small leek or 3-4 spring onions) 120g fresh spinach leaves, washed 250g frozen or fresh peas 30g finely chopped preserved lemon (about 1 heaped tbsp) 1 garlic clove, peeled and grated on a microplane black pepper 100g crumbled feta 20g (about 1⁄4 cup) chopped parsley 10g (about 3 tbsp) chopped dill 3 eggs 90g plain flour 11⁄4 tsp baking powder 200g cottage cheese or ricotta 60ml (1⁄4 cup) fresh cream lemon wedges extra fresh dill and/or parsley Method Heat a large, non-stick saute pan over medium heat and add the 11⁄2 tbsp olive oil. Saute the leek (or spring onion) with a pinch of salt for about 2 minutes until it softens.
Add the spinach and let that wilt down for another minute. Turn the heat off, then add the peas (if frozen, leave them to thaw in the residual heat of the pan). T.
