Spinach fritters

Spinach fritters

Ispanak mücver

By
From
Eat Istanbul
Makes
16
Photographer
David Loftus

Ingredients

Quantity Ingredient
250g plain flour
60g polenta
2 egg yolks, lightly beaten
250g spinach or wild greens, washed
3 spring onions, trimmed and finely chopped
2 garlic cloves, peeled and finely chopped
3 tablespoons fresh mint leaves, finely chopped
150ml extra virgin olive oil
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
lemon wedges

Spicy tomato sauce

Quantity Ingredient
3 large tomatoes
3 tablespoons extra virgin olive oil
1 red onion, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
1 tablespoon concentrated tomato puree
1/2 tablespoon turkish red pepper paste
1 teaspoon kirmizi biber flakes

Method

  1. For the spicy tomato sauce, use a box grater to coarsely grate the tomatoes into a bowl. Discard as many bits of tomato skin as possible. Heat the olive oil in a large saucepan over medium heat and sauté the onion and garlic for about 5 minutes or until softened. Add the grated tomatoes, tomato purée, red pepper paste and Kırmızı biber flakes and cook, stirring occasionally, for 5 minutes. Season generously with sea salt and freshly ground black pepper. Add about 250ml water, lower the heat and simmer, uncovered, for 20 minutes, or until the sauce has reduced and thickened. Transfer the sauce to a bowl and leave it to cool.
  2. Mix the flour, polenta and egg yolks together in a large bowl. Cover with a kitchen towel or clingfilm and set aside.
  3. Cook the spinach or wild greens in a saucepan of boiling salted water for 10 minutes, or until tender. Drain well in a colander and allow to cool before finely chopping it. Add the cooked spinach or wild greens, spring onions, garlic and mint to the flour and egg mixture.
  4. Transfer the mixture to a food processor and blend until smooth, then season generously with sea salt and freshly ground black pepper. Transfer to a bowl, cover and refrigerate for at least 30 minutes.
  5. Remove the mixture from the refrigerator and shape it into about 16 egg-shaped fritters, adding a little more flour if the mixture is too wet. Place a little flour on a plate and roll each fritter in the flour to lightly coat it.
  6. Heat the olive oil in a large frying pan or wok. Fry several fritters at a time, turning them occasionally, for 5 minutes, or until golden brown. Transfer them with a slotted spoon onto kitchen paper to drain. Set them aside in a warm place while you cook the remaining fritters.
  7. Serve the fritters with a squeeze of lemon and the Spicy Tomato Sauce, for dipping.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again