1 large bunch English spinach, trimmed
½ cup skim milk
250g or 8 ounces low-fat ricotta cheese
1 cup self-raising flour
½ cup chopped 97% fat-free semi-dried tomatoes
1/3 cup kalamata olives, chopped
¼ cup chopped basil
Cooking oil spray
4 cup baby spinach leaves, to serve
4 Roma tomatoes, roasted, to serve
Step 1. Place spinach into a large heatproof bowl, just cover with boiling water and set aside for 30 seconds. Plunge into a bowl of cold water. Drain well, squeeze out excess water and finely chop.
Step 2. Whisk together milk, eggs and ricotta in a large bowl. Gradually add flour and whisk until smooth. Stir in spinach, semi-dried tomatoes, olives and basil.
Step 3: Spray a large frying pan with oil and place over medium-high heat. Spoon ¼ cup of mixture per fritter into the pan, 3 fritters at a time. Cook for 3 minutes each side, until golden and cooked through. Continue with remaining batter to make 12 fritters, praying pan with more oil, if necessary. Serve with spinach and tomatoes.
Recipe provided by Julie Masci, TAPfit Dietitian. Original Recipe by Chrissy Freer. Published in Healthy Food Guide December 2010 Issue.