This simple Spinach and Potato recipe is always a hit when I cook it for guests or just for the family.
Take about a half kilo of floury potatoes chop into thirds and boil them for 20 minutes. Now drain and mash them with a knob of butter and 2 tablespoonfuls of either (i) cream, (ii) plain yogurt or (iii) Creme Fraiche.
Now wilt about a quarter kilo of spinach leaves by puring a kettle of boiling water over the leaves and then draining them after a minute or two. Now chop them roughly and add to the mashed potato.
Stir in a good pinch of salt and lots of black pepper. You can also add any other seasoning you fancy (e.g. tabasco, worcestershire sauce or perhaps some chilli powder) at this stage.
Now shape the mixture into one inch balls and flatten slightly.
Dry-Fry (without any oil) the patties for 4-5 minutes on each side in a non-stick pan.
Serve hot with poached eggs, ham and fried tomatoes.