Spinach and walnut patties with coriander yoghurt

500g fresh spinach
1 large onion
3 garlic cloves
100g fresh curd cheese (optional)
40g walnuts
30g fresh breadcrumbs
½ tsp nutmeg
1 egg, lightly beaten
Olive oil
Rapeseed oil
120g yoghurt
½ small cucumber
1 small handful coriander
  • Wash the spinach and remove the stalks. Steam for a few minutes, then cool, squeeze out any water and chop
  • Toast and roughly chop the walnuts
  • Finely chop the onion and garlic
  • In a large frying pan, heat some olive oil over medium-low heat. Add the onion and sauté until soft and translucent (about 10-15 minutes) then add the garlic and sauté for another minute
  • Remove from the heat and stir in the spinach, cheese, walnuts, breadcrumbs and nutmeg. Stir in the egg and season
  • With damp hands, mould into round 3cm wide patties
  • Warm about 0.5cm rapeseed oil in a large frying pan over a medium-high heat
  • Fry the cakes in batches until golden on both sides (about 3 minutes per side)
  • Make up the yoghurt dip by finely chopping the coriander and dicing the cucumber and adding to the yoghurt. Season well
Original Source: 

Izzy Silvester