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 to accompany meat or fish main dishes.
Wash the spinach thoroughly and boil it without water with a large pinch of salt
Drain and squeeze well to eliminate all the water released during cooking and chop
Boil the potatoes without skin in salted water, drain them and pass them through a potato masher
Incorporate the finely chopped spinach into the potato purée, add two egg yolks and one egg white, the grated Emmental cheese, a large pinch of pepper, and if necessary to make the mixture more consistent, a bit of flour
Lightly beat the remaining egg white
With the mixture, make balls the size of walnuts, dip them in the egg white, then in the flour, and brown them in plenty of bubbling butter
Padella
Ciotola
Spatola
Grattugia
Italy
| 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 |
