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Recipe

Spinach and cheese fritters with pancetta

Sep 29, 2012 2:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
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Ingredients

Lemon yoghurt
  • 1 cup natural yoghurt
  • 1 tablespoon seeded mustard
  • 1/2 lemon, finely grated zest
Spinach and cheese fritters with pancetta
  • 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

Spinach and cheese fritters with pancetta
  • 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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