Spinach and potato bites are a delicious side dish that combines the freshness of spinach with the aroma of potatoes. This recipe from northern Italy is perfect for accompanying meat or fish dishes.
Thoroughly wash the spinach and cook it without water with a generous pinch of salt
Drain and squeeze out as much water as possible from the spinach after cooking and chop it finely
Also boil the peeled potatoes in salted water, drain them and mash them with a potato masher
Incorporate the finely chopped spinach into the potato puree, add two egg yolks and one egg white, grated Emmental cheese, a large pinch of pepper, and if necessary, to make the mixture firmer, a bit of flour
Slightly whip the remaining egg white
With the mixture, form balls the size of walnuts, dip them in the egg white, then in the flour, and fry them in plenty of melted butter until golden
Pan
Bowl
Spatula
Grater
Italy
| Energy (kcal) | 68.59 |
| Carbohydrates (g) | 8.39 |
| of which Sugars (g) | 0.55 |
| Fat (g) | 1.92 |
| of which Saturates (g) | 0.9 |
| Protein (g) | 4.13 |
| Fiber (g) | 1.7 |
| Sale (g) | 0.08 |
