These are my own version of a recipe I saw on Jamie Oliver’s foodtube the other day. I used what I had but stole the concept, ie. a cross between a fritter and a scone, cooked in a frying pan. It feels like camping, old school “billy scones”! Yum
The trick with these is you can’t rush the cooking time. Because they are a a thicker consistency than a fritter and cooked in an open pan, they need to be done slowly over low heat so you don’t end up with raw middles and burnt bottoms 😀
For one serving: (about 4 pop overs)
1 cup shredded spinach
handful of shredded herbs ( I used fresh basil and oregano)
1 big free range egg
1/2 cup flour
big pinch of salt
1/2 tsp baking powder
1 heaped tablespoon of cottage cheese (you can substitute with a handful of grated cheese and a dash of milk if you don’t have cottage cheese)
Mix together, scoop up big spoonfuls and cook in a fry pan with some olive oil over a low heat. Leave them to cook for about 3 minutes and then “pop them over” and cook the other side for a few minutes until they feel firm and cooked through. Eat them up while they are warm, or freeze them to reheat for a quick snack later on.
While these were cooking I prepared a couple of jars of red onions in a Himalayan salt brine. I am going to leave these on the bench to lacto-ferment over the next week…. will let you know how delish they are when they are ready.
Anyone else every fermented red onions? I have done cabbage, ie sauerkraut, a Caribbean style chutney and beetroot (delicious) before but not onions…. so we will see how they go.