1 lb (450 g) spinach
225 g (1/2 lb) potatoes
1 small onion
225 g (1/2 lb) 2 cups grated Farmhouse (aged) Cheddar cheese
2 egg yolks
45 ml (3 tbls) chopped parsley
large pinch ground mace
sea salt
freshly ground black pepper
2 eggs, beaten
2 oz (50 g) fine oatmeal
60 ml (4 tbls) oil
225 g (1/2 lb) potatoes
1 small onion
225 g (1/2 lb) 2 cups grated Farmhouse (aged) Cheddar cheese
2 egg yolks
45 ml (3 tbls) chopped parsley
large pinch ground mace
sea salt
freshly ground black pepper
2 eggs, beaten
2 oz (50 g) fine oatmeal
60 ml (4 tbls) oil
method
1. Wash the spinach and break off the stalks where they join the leaves.
2. Put the spinach into a saucepan with just the water that clings to it after washing.
3. Cover it and set it on a moderate heat for 10 minutes, turning it once.
4. Drain it well, pressing down hard to remove as much water as possible.
5. Scrub the potatoes, cut them into chunks and put them into a saucepan of lightly-salted water.
6. Thinly slice the onion and put it with the potatoes.
7. Boil until the potatoes are tender.
8. Drain and peel the potatoes.
9. Mash the potatoes and onion together and mix in the spinach.
10. Either put them all through a vegetable mill or blend in a blender to a thick puree.
11. Turn the puree into a bowl and beat in the cheese, egg yolks, parsley, mace and seasonings.
12. Form the mixture into 8 round, flat patties about 2 cm (1 in) thick.
13. Put them onto a flat plate or board and refrigerate for 30 minutes, so they set into shape.
14. Dip the patties in the beaten eggs and coat them in oatmeal.
15. Fry them in the oil on a moderate heat until both sides are golden brown.
2. Put the spinach into a saucepan with just the water that clings to it after washing.
3. Cover it and set it on a moderate heat for 10 minutes, turning it once.
4. Drain it well, pressing down hard to remove as much water as possible.
5. Scrub the potatoes, cut them into chunks and put them into a saucepan of lightly-salted water.
6. Thinly slice the onion and put it with the potatoes.
7. Boil until the potatoes are tender.
8. Drain and peel the potatoes.
9. Mash the potatoes and onion together and mix in the spinach.
10. Either put them all through a vegetable mill or blend in a blender to a thick puree.
11. Turn the puree into a bowl and beat in the cheese, egg yolks, parsley, mace and seasonings.
12. Form the mixture into 8 round, flat patties about 2 cm (1 in) thick.
13. Put them onto a flat plate or board and refrigerate for 30 minutes, so they set into shape.
14. Dip the patties in the beaten eggs and coat them in oatmeal.
15. Fry them in the oil on a moderate heat until both sides are golden brown.
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