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Potato, spinach, garlic, chilli, herb rissoles – snappy!

December 18, 2011

This evening the beloved, Arlo, Grannie and I ate potato and spinach rissoles with garlic, chilli and mixed herbs. The beloved grew the chillies and they have only just turned red – no mean achievement in a cold and damp December in Devon – he didn’t grow this garlic, but there’s some planted ready for next year. The herbs came from the Happy Apple – a lovely shop, open all hours.

The spinach was frozen, defrosted and cooked, but it’s too watery – I should have drained it.  Cook the garlic and chillies and add a large teaspoon of mixed herbs for the last minute of cooking, then add the lot to the cooked spinach. Add enough mashed potato to make a pale green mix which sticks together – this is why the spinach shouldn’t be too wet. Form into rissoles (I was going to call them sausages, but I think a sausage usually has some kind of protein in, and I don’t like the word croquette – sends shudders down my spine for some reason) and chill for an hour – them, as well as you. Roll the rissoles in chick pea (gram) flour and fry them in a little oil. Don’t have the heat too fierce or they’ll crumble – see illustration! We ate them with a tomato sauce – very nice complementary colours – and lentils with mushrooms and pepper.

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