AuthortapasonlineMallorcan pork and spinach patties - the great advantage of these tasty little patties is that they can be made in advance. They will keep for a day in a sealed container in the ‘fridge or can be frozen, but try to ensure they don’t stick together or they may break apart when you separate them.
Heat the spinach in a pan with a drop of water until it is just cooked. When it has cooled, squeeze it to remove as much water as possible and set aside.
In a bowl, combine all the other ingredients and mix thoroughly.
Tear the spinach and add to the bowl, working evenly through the mixture.
Chill and then form small patties. They need to be thin enough to cook through, but thick enough to not fall apart. Don’t worry about the shape, as they are meant to look rustic.
Fry in hot oil until golden brown – check that they are cooked in the centre. You may need to cook them in batches so as not to lower the temperature of the oil.
Drain on absorbent paper and then serve with alioli or a dip of your choice.
Ingredients
Directions
Heat the spinach in a pan with a drop of water until it is just cooked. When it has cooled, squeeze it to remove as much water as possible and set aside.
In a bowl, combine all the other ingredients and mix thoroughly.
Tear the spinach and add to the bowl, working evenly through the mixture.
Chill and then form small patties. They need to be thin enough to cook through, but thick enough to not fall apart. Don’t worry about the shape, as they are meant to look rustic.
Fry in hot oil until golden brown – check that they are cooked in the centre. You may need to cook them in batches so as not to lower the temperature of the oil.
Drain on absorbent paper and then serve with alioli or a dip of your choice.
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