Although I do love fresh spinach, I rarely find myself feeling like buying some at the supermarket, so I end up with frozen spinach instead which is such a pity when you know how good fresh spinach taste. On the bright side, frozen spinach are great for baking experiment!
Finger food or “bite-size” food is still my best ally as my Lobster is 14 months old at this point and it is such a cool snack or appetiser. Let me know what you think about those spinach bites!
Positive: An original appetiser that makes you (and children) eat spinach.
Negative: The draining process, a bit annoying but essential to this recipe. Best served warm as they’ll get a bit chewy after cooling or you might want to warm them up in oven a few minutes before serving. Plus, ok I cheated, there are 4 main ingredients this time. But I’ve always said “3 ingredients more or less”…
- 200 g spinach (fresh or frozen)
- 1 small potato
- 60 g grated cheddar
- 2 eggs
In your pantry:
- 1 or 2 tbsp flour to absorb the excess of water (or use breadcrumbs if you have)
Preheat oven to 180°C.
Cook spinach in salted boiling water about 2-3 minutes or as indicated on the packaging.
Rinse under cold water. Drain with your hands to squeeze as much water as possible.
Finely chop spinach with a sharp knife and transfer to a mixing bowl.
Grate potato on the bog holes of a cheese grater and absorb water excess by pressing with a clean kitchen towel.
Combine shredded potato with spinach and the remaining ingredients using a spoon. Season with pepper and a pinch of garlic (optional).
If the mixture is too moist, add either breadcrumbs or some more flour.
Now make small flat balls with the batter and place them on a baking tray covered with parchment paper.
Bake in oven for about 20 minutes until they become slightly golden.
My advice: Best served immediately as they’ll melt in your mouth! Well, maybe wait 5 minutes just to not to burn yourself.