Authortapasonline
RatingDifficultyBeginner

Mallorcan 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.

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 500 g Minced Pork
 3 Rashers of Rindless Baconfinely chopped
 200 g Spinachwashed
 half a Large Onion (or equivalent)finely chopped
 3 Cloves of Garlicfinely chopped (or 1 spoon of garlic puree)
 1 Free Range Egg
 half tsp Salt
 pinch of Black Pepper
 1 tsp Pimentón Dulce (mild smoked paprika)
 1 tsp Dried Parsley
 Olive Oil, for frying
1

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.

2

In a bowl, combine all the other ingredients and mix thoroughly.

3

Tear the spinach and add to the bowl, working evenly through the mixture.

4

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.

5

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.

6

Drain on absorbent paper and then serve with alioli or a dip of your choice.

CategoryCooking Method

Ingredients

 500 g Minced Pork
 3 Rashers of Rindless Baconfinely chopped
 200 g Spinachwashed
 half a Large Onion (or equivalent)finely chopped
 3 Cloves of Garlicfinely chopped (or 1 spoon of garlic puree)
 1 Free Range Egg
 half tsp Salt
 pinch of Black Pepper
 1 tsp Pimentón Dulce (mild smoked paprika)
 1 tsp Dried Parsley
 Olive Oil, for frying

Directions

1

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.

2

In a bowl, combine all the other ingredients and mix thoroughly.

3

Tear the spinach and add to the bowl, working evenly through the mixture.

4

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.

5

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.

6

Drain on absorbent paper and then serve with alioli or a dip of your choice.

Raoles