Spinach balls

Spinach balls

Polpettine di spinaci

By
From
Simple Cooking
Makes
24
Photographer
Alastair Hendy

Some 25 years ago I invented the recipe for these little spinach balls for a chapter on finger food in a book published by the Sunday Times. Since then I have used them in all sorts of ways, most significantly in a vegetarian pasta dish, and layered with pasta in a vegetarian lasagne. They are very simple to make and very jolly.

Ingredients

Quantity Ingredient
500g spinach, cleaned and tough stalks removed
salt
2 eggs, beaten
pinch nutmeg, freshly grated
1 teaspoon garlic, very finely pureed
100g fresh white breadcrumbs
50g parmesan, freshly grated
olive oil, for shallow-frying
pepper

Method

  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.
  2. Put the spinach in a medium bowl and stir in the beaten eggs, 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.
  3. Pour enough olive oil into a frying pan to cover the base generously, and heat gently.
  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.

Frying tip

  • With any mixture to be shallow- or deep-fried, fry a little of it first, so that you can taste it for flavours and seasoning. If fine, carry on. If not, keep tinkering until you get it right.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
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