Chorizo and spinach fritters
These chorizo and spinach fritters make lovely, tasty nibbles – particularly when accompanied with a glass (or two) of Cava! Alternatively they are perfect for parties, picnics and lunch-boxes or server them for lunch with a green salad. If you want them to have a kick, use spicy chorizo or add some cayenne pepper (or chopped fresh chilli) to the batter.
Ingredients
Method
- Dice the chorizo and put the pieces into a frying pan. Gently heat them and cook until the fat releases and the chorizo is crispy and golden.
- Meanwhile, put the spinach in a large bowl and pour boiling water over it. Let it stand for a minute. When wilted, drain and rinse with cold water, then squeeze out the excess water.
- Lightly whisk the egg in a bowl, then sieve in the flour and add the baking powder. Combine gently.
- Finely chop the spinach and fold in the batter together with the chorizo.
- Heat some oil in a large frying pan. When hot, add dollops of the batter, spreading them out into circles. Cook for 2-3 minutes, then flip them over. Cook for another minute or so, then transfer them to a plate lined with paper kitchen towel.
- Serve them lukewarm.