Frozen chopped spinach is a brilliant freezer staple – all the hard work is done, so it just needs to be defrosted and squeezed out. Top these cheesy veg fritters with a poached egg for brunch
Prep:15 mins
Serves 4
175g frozen chopped spinach, defrosted50g plain flour½ tsp baking powder1 egg, beaten50ml whole milk6 tbsp finely grated parmesan2 spring onions, finely chopped 1 tbsp pickled jalapeños from a jar, drained and choppedoil, for frying
STEP 1Tip the defrosted spinach onto a sheet of kitchen paper and squeeze to remove any excess water.STEP 2Put the flour and baking powder in a bowl with ¼ tsp salt. Gradually whisk in the egg and milk. Stir in the spinach, parmesan, spring onions and jalepeños. Season with pepper.STEP 3Heat a little oil in a non-stick frying pan, then drop heaped tbsp of the mixture into the pan (you will need to do in batches, depending on the size of the pan). Cook for 3-4 mins until the underside is golden, then flip and cook on the other side. Serve warm topped with an egg and some crispy chilli.
