Spinach ‘burger’ with soured cream dip
If you prefer a smooth texture, blend the cooked spinach to a puree instead of chopping it finely. If, on the other hand, you want to stretch the handling of food textures: these spinach cakes are very nice with all kinds of poached fish, especially salmon, or if cold – smoked salmon also works well.
Ingredients
- 300 g spinach, washed and drained
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 egg
- 125 g ricotta (or quark)
- 1 unwaxed lemon, finely grated zest
- salt, white pepper
- 75 g bread crumbs (possibly a little less or a little more)
- rapeseed oil or clarified butter
- 150 g soured cream
- pinch of ground cinnamon, salt
Method
- Mix soured cream with a little ground cinnamon, season with salt; refrigerate until ready to serve.
- In a saucepan, heat a little oil over moderate heat. Add onions and garlic and sweat for a few minutes. Add spinach and cook until completely wilted. Transfer everything to a fine-meshed sieve and drain very well (press with a spoon to remove as much liquid as possible). Either chop finely, or blend to a puree.
- In a mixing bowl, lightly beat the egg, add ricotta and lemon zest, mix well. Add spinach and mix again, season to taste. Add enough breadcrumbs to get a firm-enough mixture to form little patties. In a frying pan, heat some rapeseed oil or clarified butter over moderate heat. Gently cook the spinach patties on both sides, about 5 minutes on each side so that they stay soft. Serve with soured cream dip.