{"id":518,"date":"2013-01-05T07:54:40","date_gmt":"2013-01-05T07:54:40","guid":{"rendered":"http:\/\/www.jessgramp.net\/recipes\/?p=518"},"modified":"2023-02-09T00:34:57","modified_gmt":"2023-02-09T00:34:57","slug":"spinach-fetta-fritters","status":"publish","type":"post","link":"https:\/\/jessgramp.com\/recipes\/spinach-fetta-fritters\/","title":{"rendered":"Spinach &amp; Fetta Fritters"},"content":{"rendered":"<p>This recipe is similar to my <a title=\"Spinach and fetta parcels\" href=\"http:\/\/www.jessgramp.net\/recipes\/spinach-and-fetta-parcels\/\">spinach and fetta parcels<\/a>, but slightly healthier without the pastry.<\/p>\n<p><!--more--><\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li style=\"list-style-type: none\">\n<ul>\n<li>Baby spinach<\/li>\n<li>Kale (optional, else use more spinach)<\/li>\n<li>1 egg<\/li>\n<li>fetta, diced<\/li>\n<li>1 cup spelt wholemeal\u00a0flour or buckwheat flour<\/li>\n<li>1 tablespoon baking powder<\/li>\n<li>1 teaspoon bicarbonate soda<\/li>\n<li>salt and pepper to taste<\/li>\n<li>olive oil<\/li>\n<li>chilli flakes or fresh chillies, diced<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>METHOD<\/strong><\/p>\n<p>Preheat the oven to 170 degrees.<\/p>\n<p>Steam the spinach and kale until just tender. Leave to drain for a few minutes &#8211; if you leave too much water in them they will be soggy when you cook them. Blend the greens together until smooth. Place in a large bowl and add the flour, baking powder and baking soda on top. If you need to make the mixture a little firmer, add some more flour. Make a small well and crack in the egg. Lightly beat the egg with a fork then mix everything together. Season with salt, pepper, chilli and herbs and mix again.<\/p>\n<p>Heat the oil in a large, non-stick fry pan. Once hot, add piled tablespoons of the batter in the olive oil for around 5 minutes per side. Flip after the first side is done and press down to flatten. You might need to fry the first side again for a few minutes to brown the flattened batter. Finish off the cooking on a tray in the oven for a further 15 minutes.<\/p>\n<p>Serve hot with mayonnaise or chilli sauce or with eggs for breakfast. These are also nice as snacks once they have cooled.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe is similar to my spinach and fetta parcels, but slightly healthier without the pastry.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[35,42,61,86],"class_list":["post-518","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-easy","tag-healthy","tag-quick","tag-vegetarian","post-preview"],"_links":{"self":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/518","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/comments?post=518"}],"version-history":[{"count":1,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/518\/revisions"}],"predecessor-version":[{"id":1467,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/posts\/518\/revisions\/1467"}],"wp:attachment":[{"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/media?parent=518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/categories?post=518"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessgramp.com\/recipes\/wp-json\/wp\/v2\/tags?post=518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}