Herbed Spinach & Feta Fritters with Caramelised Onion
Eat your colours
These herbed spinach & feta fritters are the dream! I feel like merely looking at them already makes me healthy. Eat your colours is what I tell you almost every second day, right? So here we are: becoming green as a leaf of spinach. Many of you have asked for the recipe, so here it is!
Servings: 2Total time: 30 min For the fritters
Ingredients
4 eggs
2 handfulls spinach
1/2 courgette, grated
100g feta, crumbled
2 cloves of garlic
1 cup herbs, finely chopped (I used chives and dill, but parsley and basil are good too!)
3 tbsp white bean flour (chickpea flour works as well)
olive or coconut oil to fry
2 red onions
1 tsp maple syrup
salt and pepper to taste
to serve
yoghurt of choice (I used unsweetened soy)
1/4 cucumber, finely chopped
handful of dill, chopped
handful of fresh mint, chopped
salt and pepper to taste
cornbread or wholewheat & seed bread
sprouts
Instructions
Blend the eggs with one handful spinach and garlic until smooth and creamy.
Pour this mixture into a bowl and add in the herbs, grated courgette, the other handful of spinach (roughly chopped) as well as the white bean flour. Stir until well-combined, then fold in the crumbled feta. Season with pepper and salt.
Heat a bit of olive or coconut oil in a pan and fry each fritter (each one about 2 tbsp worth) for about 2 minutes on each side.
After the fritters are done frying, caramelise the onions by slicing them thinly and frying them in 1 tsp of olive oil and the maple syrup. First heat the frying pan to high, then reduce the heat after the onions gained some heat (after 1-2 minutes). Allow them to simmer for another 5 -7 minutes on low heat, then transfer to a separate bowl.
Top the fritters with the onions, sprouts and some yoghurt – I also finely chopped a cucumber and combined that with soy yoghurt, fresh mint, dill, salt and pepper – hello there, quick & easy tzatziki! Serve with a slice of your bread of choice.
Do not forget to enjoy!
