Spinach and potato bites are a delicious side dish that combines the freshness of spinach with the aroma of potatoes. This recipe, originating from Northern Italy, is perfect for accompanying meat or fish main courses.
Wash the spinach thoroughly and boil them without water with a large pinch of salt
Drain them, squeeze them very well to remove all the water released during cooking, and chop them
Boil the potatoes without skin in salted water, drain them, and mash them
Incorporate the finely chopped spinach into the potato purée, add two yolks and one egg white, the grated Emmenthal, a large pinch of pepper, and if necessary, a bit of flour to make the mixture more consistent
Lightly beat the remaining egg white
With the mixture, prepare balls the size of walnuts, dip them in the egg white, then in the flour, and brown them in plenty of foaming butter
Pan
Bowl
Spatula
Grater
Italia
| Energy (kcal) | 72.96 |
| Carbohydrates (g) | 7.77 |
| of which Sugars (g) | 0.51 |
| Fat (g) | 2.41 |
| of which Saturates (g) | 1.07 |
| Protein (g) | 4.73 |
| Fiber (g) | 1.58 |
| Sale (g) | 0.09 |
