INGREDIENTS
100g baby spinach leaves, rinsed and finely chopped.
200g potatoes, peeled and coarsely grated.
200g baby marrows, coarsely grated.
80ml flour.
100ml grated parmesan cheese + extra to garnish.
1 egg, whisked.
salt and freshly ground black pepper.
30ml oil.
40g butter.
METHOD
In a large mixing bowl mix together the spinach, potatoes and baby marrows.
Stir in the flour, cheese and whisked egg.
Stir until well blended.
Season the mixture with salt and freshly ground black pepper.
In a pan on the stove heat a little of the oil and a little of the butter.
Drop dollops of the mixture into the pan and fry until golden all round and done inside.
Place the cakes onto paper towels to absorb excess oil.
Heat the rest of the oil and butter and fry the remaining mixture.
Serve with parmesan cheese sprinkled on top.
