Ingredients225 baby spinach leaves 1 small onion 1 small potato 70g self-raising flour 1 egg Salt, pepper and nutmeg
Types of Dishes
Starters & snacks
Occasion, extravagance & level of difficulty
Economical
Cooking appliance
Microwave combi oven
Bread, cakes and pastries
Hearty food
Flavour
Savoury
Type of ingredient
Potatoes
Vegetarian
Event Recipes
Owners Courses
Temperate range
Warm
Preparation1. Poke a few holes in the spinach bag. Microwave on 1000 watts for 2 minutes. Cut open bag and shake wilted spinach into a colander. Leave to drain and when cool enough to handle, squeeze out more moisture. 2. Microwave the onion and potato for 1 minute on 1000 watts. Peel and grate coarsely. 3. Mix the spinach, potato, onion, egg and flour together. Season well with salt and pepper. 4. Coat the tepanyaki with sunflower oil. Place neat blobs of spinach mixture on the tepanyaki. Turn over when golden brown. Cook on 6. 5. Drain fritters on kitchen paper. 6. Keep warm in warming drawer.