Name: Spinach and cheese fritters with pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: Lemon yoghurt; 1 cup natural yoghurt; 1 tablespoon seeded mustard; 1/2 lemon, finely grated zest; 2 cup self-raising flour; 1 teaspoon baking powder; 250 gram packet frozen spinach, thawed, drained; 1 cup grated tasty cheese; 3 green onions, finely sliced; 1 3/4 cup milk; 60 gram butter, melted; 1 egg; 1 tablespoon olive oil; 8 slices pancetta; salad leaves to serve

Spinach and cheese fritters with pancetta

Skip to Recipe

Serves 6

Prep

15M

Cook

30M

Total

45M

Ingredients

Lemon yoghurt

1 cup natural yoghurt

1 tablespoon seeded mustard

1/2 lemon, finely grated zest

2 cup self-raising flour

1 teaspoon baking powder

250 gram packet frozen spinach, thawed, drained

1 cup grated tasty cheese

3 green onions, finely sliced

1 3/4 cup milk

60 gram butter, melted

1 egg

1 tablespoon olive oil

8 slices pancetta

salad leaves to serve

Method

1.Sift flour and baking powder together into a large bowl. Add spinach, cheese and green onions. Gradually stir in combined milk, butter and egg. Season to taste.

2.Heat oil in a large frying pan on medium heat. Drop 1/4-cup measures of mixture into pan, 2 or 3 at a time. Cook for 1-2 minutes, until bubbles form on the surface and the underside is golden. Turn and cook for 1 minute. Set aside and cover to keep warm. Repeat with remaining batter.

3.Cook pancetta in same greased pan for 1-2 minutes each side, until golden.

4.To make lemon yogurt; in a small bowl combine yoghurt, mustard and lemon zest.

5.Serve pancakes with pancetta, lemon yoghurt and salad leaves.

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Ingredients

Method

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