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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 50 g cooking chorizo
  • 2 large handful of baby spinach
  • 2 large eggs
  • ½ cup gram or brown rice flour
  • 1 tsp baking powder
  • ½ roasted red or yellow pepper
  • salt & pepper to taste

Method
 

  1. 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.
  2. 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.
  3. Lightly whisk the egg in a bowl, then sieve in the flour and add the baking powder. Combine gently.
  4. Finely chop the spinach and fold in the batter together with the chorizo.
  5. 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.
  6. Serve them lukewarm.