SPINACH AND PEA FRITTERS
As a vegetable-forward weeknight meal, these spinach fritters have it all: sweet peas, gooey cheese and crispy bits. Made from thawed, frozen peas and spinach, the work is minimal. If you'd like to use fresh peas and spinach, you'll need to quickly blanch and drain them first. Fresh mozzarella adds a pleasant creaminess, but goat cheese or feta would work, too. Serve these over quinoa or rice, or top with a poached or fried egg for brunch.
Provided by Samantha Seneviratne
Categories brunch, dinner, lunch, finger foods, vegetables, appetizer, main course, side dish
Time 25m
Yield 4 servings (about 12 fritters)
Number Of Ingredients 13
Steps:
- Squeeze the excess water out of the spinach and set aside. (You should have about 1 cup of prepped spinach.) Line a plate with paper towels.
- In a large bowl, beat together the eggs, garlic, 3/4 teaspoon salt and the red-pepper flakes. Fold in the peas and reserved spinach, being sure to break up the spinach to help it distribute evenly. Add the flour, cheese, herbs, lemon zest and baking powder, and fold to combine evenly.
- In a large nonstick skillet, heat 1/4 cup oil over medium-high. Add 4 (1/4-cup) scoops of the fritter mixture into the hot oil and press them down into 1/4-inch-thick patties. Fry until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the prepared plate to drain; season with salt.
- Repeat with the remaining vegetable mixture and oil as necessary. Garnish fritters with additional herbs and serve with yogurt.
INDIAN SPINACH-AND-CHICKPEA FRITTERS
Steps:
- Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.
- Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan). Cook until lightly golden, about 2 minutes, turning as needed. Transfer with a slotted spoon to a paper-towel-lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick.
- Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute. Season with salt and serve with chutney.
TODDLER RECIPE: SWEETCORN & SPINACH FRITTERS
These healthy sweetcorn and spinach fritters are packed with vitamin C from the veg, plus protein from the egg. They make great finger foods for baby-led weaning
Provided by Caroline Hire - Food writer
Time 16m
Yield Makes 12 fritters (3 toddler portions or 14 small portions)
Number Of Ingredients 9
Steps:
- Pulse all the ingredients except the oil in a food processor until fairly but not completely smooth.
- Heat a little oil in a frying pan until hot and dollop four spoonfuls of the mixture into the pan leaving space around them. Fry for just under 1 min on each side until lightly golden. When you flip the fritter, flatten with a spatula to ensure even cooking the whole way through. Cook in three batches, placing the cooked fritters on a plate covered with kitchen roll. Serve warm.
- You can freeze any fritters you don't need. Lay them on a baking sheet, then once frozen, transfer to a freezer bag. Reheat the frozen fritters in the oven (180C/160fan/gas 4) for around 10 mins until piping hot. Allow to cool to lukewarm before serving.
Nutrition Facts : Calories 151 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
SPINACH AND PEAS
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Prepare an ice water bath; set aside. Line a baking sheet with a cooling rack; set aside.
- Bring a large pot of water to a boil. Add a generous amount of salt and the peas. Cook until bright green, 3 to 4 minutes. Using a slotted spoon, transfer to ice water bath to stop the peas from cooking. Drain, shaking off excess liquid; set aside. Add the spinach to the boiling water and cook, just until wilted, about 1 minute. Drain, squeezing out excess moisture, and transfer to wire rack to dry.
- Heat the oil in a large skillet over high heat. Add the shallots and cook, stirring frequently, until translucent, but not brown, about 2 minutes. Stir in peas, and cook 1 minute. Add the spinach, tossing to combine, and heat through, 1 to 2 minutes more. Season with salt and pepper. Serve immediately.
BEEF AND SPINACH FRITTERS
Based on a recipe from an article in Bon Appetit's May 1985 issues called "The Exciting Flavors of Tunisia" by Copeland Marks.
Provided by mersaydees
Categories Meat
Time 40m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Moisten bread with water; squeeze dry. Chop finely and set aside.
- Cook spinach in heavy large skillet over high heat and stir until wilted. Cool slightly; squeeze dry. Finely chop.
- In medium bowl, mix spinach, beef, bread, onion, eggs, salt, pepper and garlic.
- Shape into 14 patties (about 1/2 cup each).
- Dredge in flour, shaking off excess.
- Heat oil in heavy large skillet over medium-high heat.
- Add patties and fry until crisp on outside and cooked through.
- Serve immediately.
Nutrition Facts : Calories 547.1, Fat 15.4, SaturatedFat 5.1, Cholesterol 74.3, Sodium 1403.7, Carbohydrate 75.5, Fiber 4.3, Sugar 6.6, Protein 25.1
PEA AND SPINACH FRITTATA
I love breakfast. I start thinking about it as soon as I'm finished with desert - I know I'm crazy. I'm willing to sacrifice hours of sleep to whip up something delectable to start off my day. Luckily - this recipe doesn't require that. Just 10 minutes of your time and a handful of ingredients which you should keep onhand anyways. The result? A healthy breakast that is a definite leap up from a bowl of cereal or the plain-jane bagel.
Provided by MechanicalJen
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Coat large skillet with cooking spray. Combine onion and water in skillet and bring to a boil over high heat. Reduce heat to medium and cover. Cook for 2 to 3 minutes or until onion is tender.
- Stir in peas and cook until they are heated through. Stir in spinach. Cook until spinach begins to wilt (about a minute).
- Meanwhile, combine egg whites, eggs, rice, milk, cheese, mint pepper and salt in medium bowl. Add this to skillet.
- Cook without stirring until eggs begin to set (about 2 minutes). Run spoon around edge, lifting eggs for even cooking. Remove from heat when eggs are almost set, but surface is still moist.
- Cover and let stand 3-4 minutes until surface is set.
Nutrition Facts : Calories 173.1, Fat 4.9, SaturatedFat 2.1, Cholesterol 101, Sodium 338.5, Carbohydrate 17, Fiber 2.9, Sugar 3.9, Protein 15
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