Spinach and potato bites are a delicious side dish that combines the freshness of spinach with the aroma of potatoes. This recipe, originating in northern Italy, is perfect to accompany meat or fish main courses.
Wash the spinach thoroughly and cook 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
Also boil the peeled potatoes in salted water, drain them and pass them through a potato ricer
Incorporate the finely chopped spinach into the mashed potatoes, add two egg yolks and one egg white, the grated Emmenthal, a generous pinch of pepper, and if necessary to make the mixture firmer, a little flour
Lightly whisk the remaining egg white
Form walnut-sized balls from the mixture, dip them in the egg white, then in the flour, and brown them in plenty of foaming butter
Frying 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 |
