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.

10

20m

Note: + 1 hour soaking & 30 mins chilling time

10m

Ingredients

  • 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

Method

STEP 1

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

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

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.