500 g/1 lb 2 oz spinach
1 quantity Béchamel Sauce
pinch of freshly grated nutmeg
2 egg yolks
50 g/2 oz plain flour
50 g/2 oz breadcrumbs
2 eggs
6 tablespoons olive oil
salt and pepper


1.Cook the spinach in lightly salted, boiling water for about 5 minutes until tender. Drain, squeezing out as much liquid as possible, then chọp and leave to cool slightly.
2.Season the béchame! sauce with the nutmeg and salt and pepper to taste, then stir in the spinach and beat in the egg yolks
3.Spread out the mixture on a work surface and leave to cool completely.
4.Spread out the flour on a plate, spread out the breadcrumbs on another plate and beat the whole eggs in a shallow dish.
5.Heat the olive oil in a large frying pan. When the spinach mixture is cold, stamp out shapes using a heart-shaped biscuit cutter.
6.Dip them first in the flour, then in the beaten eggs and, finally, in the breadcrumbs.
7. Cook in the hot oil, in batches if necessary, until golden brown all over. Drain on kitchen paper and serve warm.

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