Stephanie's spinach and sourdough fritters

These bite-sized fritters are the perfect snack or light meal. Packed with flavour, they're a great way to use up any leafy greens in the fridge.



Note: + 1 hour soaking & 30 mins chilling time



  • 1/2 cup (125ml) milk
  • 260g crustless sourdough bread, cut into large pieces
  • 280g pkt Coles Australian Baby Spinach
  • 50g finely grated parmesan
  • 1/4 cup (25g) coarsely grated mozzarella
  • 1 Coles Australian Free Range Egg
  • 1/4 cup chopped flat-leaf parsley
  • 1 garlic clove, chopped
  • Olive oil, to deep-fry
  • Tomato sauce, to serve



Place the milk in a bowl. Add the bread and set aside for 1 hour to soak.


Cook half the spinach in a large saucepan of boiling water for 1 min or until bright green. Refresh under cold water. Drain well, then use your hands to squeeze as much liquid from the spinach as possible. Discard the excess liquid.


Combine the parmesan, mozzarella, egg and parsley in a large bowl. Drain the bread pieces, then use your hands to squeeze as much liquid from bread as possible. Discard the excess liquid. Transfer the bread to a food processor and pulse until coarsely chopped. Add the garlic and cooked spinach. Pulse until well combined. Add the parmesan mixture and pulse until well combined. Season. Transfer to a clean bowl and place in the fridge for 30 mins to chill.


Use your hands to shape 1-tbs portions of the spinach mixture into balls. Place on a tray. Add enough oil to a saucepan to come 5cm up the side of the pan. Heat over medium heat. Cook the balls, in batches, for 2-3 mins or until golden and cooked through. Use a slotted spoon to transfer the fritters to a plate lined with paper towel.


Serve the fritters with tomato sauce and the remaining spinach.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.