Kale and spinach patties
This recipe* showcases the delicious spinach and kale grown in Growing Well’s polytunnels. Rainton Tomme cheese from Dumfries makers Ethical Dairy adds a sweet and nutty flavour.
(Serves 4)
Ingredients
400g chopped spinach
150g fresh breadcrumbs
60g finely chopped kale
60g finely chopped onion
60g Rainton Tomme cheese
5 large eggs, beaten
1/2 tsp salt
Pinch of cayenne pepper
2 tbsp extra virgin olive oil
Method
Mix together the spinach, breadcrumbs, kale, onion, cheese, eggs, salt and cayenne pepper in a large bowl.
Heat the oil in a large frying pan over a medium heat. Once hot, drop dessertspoons of the mixture into the pan. Cook for five minutes on each side until browned and crisp.
Serve with a salad or side dish of choice.
*It is adapted from Renée Elliot’s version in Super Grains, Nuts & Seeds, which is available in the farm shop.