Spiced Spinach and Potato Fritter
- floury potatoes 1kg
- butter 50g
- medium, red chilli 1
- ground turmeric 2 tsp
- spinach 150g
- flour a little
- oil for frying
Peel the potatoes, cut them into large pieces, and then boil them in salted water till tender. Drain, and then mash them with the butter until smooth.
Halve seed and finely chop the chilli then stir it into the mashed potato, together with the ground turmeric and some ground black pepper.
Wash the spinach, remove any tough stems (or use baby spinach), then cook it, in its own steam, in a pan with a lid, for minute or two till wilted. Drain the spinach, and then squeeze almost dry with your hands. Roughly chop the spinach then fold into the mashed potato. Check the seasoning; it may need more salt, then shape, with lightly floured hands, into 25 very small patties.
Warm a little oil in a shallow, non-stick pan, and then cook the patties till lightly coloured on the outside. Serve hot, five or so per person.
Good way to use up left over mashed potatoes or boiled as well. Serves 5 as a starter or side dish.