Spinach & Feta Fritters

Ingredients

• 10 1/2 oz (300 g) fresh spinach
• 3/4 oz (20 g) feta
• 1 oz (30 g) chickpea flour
• 1 large (50 g) egg
• 2 tsp (10 ml) extra-virgin olive oil
• 4 oz (120 g) plain Greek yogurt, 0%
• 2 (6 g) garlic cloves, grated
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (3 g) fresh dill
• 1 1/2 oz (40 g) celery, cut in sticks

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Method

1. Wilt the fresh spinach in a dry pan 2 minutes and press it dry, or the fritters fall apart.
2. Chop it and work it with the feta, the egg and the chickpea flour into a thick batter; rest it 5 minutes.
3. Fry heaped spoonfuls in half the olive oil over medium-high heat, 3 minutes a side, until golden.
4. Stir the plain Greek yogurt with one grated garlic clove, half the dill and the lemon juice and spoon it over.
5. Heat the last of the olive oil with the second garlic clove, until golden, and pour it hissing over with the rest of the dill. They keep two days, crisped in a dry pan, celery alongside.