Spinach and sardine dumplings

Spinach and sardine dumplings

By
From
Good Better Green
Makes
20

Oh my goodness! How much do I love these? They absolutely need to be eaten with lots of the tomato sauce, but as far as serving my family a moreish – and nutritious! – meal, this one is right up there with the best. The mixture or shaped dumplings can be prepared in advance and left in the fridge for a couple of days, making it a good fall-back option for busy evenings. Serve with a fresh green salad.

Ingredients

Quantity Ingredient
little olive oil,butter, ghee or coconut oil
1 medium onion, diced
400g spinach, washed and roughly torn
120g can of sardines in olive oil, drained
1 teaspoon freshly grated nutmeg
2 garlic cloves, finely chopped
100g quinoa flakes
60g grated parmesan cheese
1 egg white, lightly whisked
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
1 quantity see method for ingredients
good olive oil
grated parmesan cheese

Method

  1. Heat the oil, butter or ghee in a pan, add the onion and sauté until soft and translucent. Add the spinach and cook until wilted.
  2. Squeeze the spinach to get rid of all the excess liquid. Either wear kitchen gloves to do this, or place the spinach in a colander and press against the sides with a large metal spoon (you can keep the water to feed your houseplants and herbs). This step is important; don’t be tempted to skip it, or your dumplings will fall apart.
  3. Put the dry spinach, sardines and onion into a food processor and process to a smooth paste. Scrape this mixture into a bowl and mix in the nutmeg, garlic, quinoa or oat flakes, Parmesan, egg white, and a little salt (the Parmesan is salty) and pepper to taste.
  4. If possible, cover the bowl and refrigerate for a few hours, to give the quinoa flakes time to soak up any excess liquid so the mixture is slightly easier to handle. (This is not essential if you are short of time.)
  5. Use 2 tablespoons to form dumplings, scraping the mixture off the one with the other, or roll a small scoop of mixture between your hands to make a neat little ball.
  6. Once you are ready to cook the dumplings, use a bamboo steamer, colander or steamer insert in a saucepan with some shallow boiling water to steam them in batches, for about 10 minutes or until cooked through. You can brush some olive oil onto the insert to avoid the dumplings sticking to it.
  7. Leave the dumplings to cool on a plate, covered, for a few minutes to firm them up, then serve with warmed Rich Tomato Sauce, a drizzle of good olive oil and grated Parmesan.
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