Spinach & Ricotta Patties

Ingredients

• Patties
• 1 tsp (5 ml) olive oil
• 450 g spinach, washed and shredded
• 2 tsp (10 ml) garlic, crushed
• 2 tsp (10 ml) fennel powder
• 250 g ricotta
• 2 spring onions, finely chopped
• 1 egg
• 3 Tbsp (45 ml) psyllium husks
• 1/2 C (125 ml) cheddar cheese, grated
• butter, for frying
• 150 g chorizo, sliced
• Poached Eggs
• 4 large free-range eggs
• splash of vinegar
• To Serve
• 1/2 C (125 ml) cultured cream
• 60 g watercress

Instructions

1. 1

   Heat the olive oil in a frying pan over medium heat. Add the spinach, garlic and fennel powder and fry for 10 minutes until wilted. Remove from the heat.

2. 2

   Place the spinach into a food processer and add in the ricotta, spring onions, egg and psyllium husks. Pulse to combine. Stir in the cheese and season to taste. Form into 8 patties.

3. 3

   Heat the butter in a clean frying pan over medium heat. Fry the patties in two or three batches for 2-3 minutes per side.

4. 4

   Fry the chorizo in a hot frying pan until crisp.

5. 5

   Bring a saucepan of water to a gentle simmer and add a splash of vinegar to acidulate the water. Carefully crack the eggs, drop into the water and poach for 3-4 minutes. Remove with a slotted spoon.

6. 6

   Stack two patties on each plate. Top with a dollop of cultured cream, a few slices of crispy chorizo and a poached egg. Serve with a handful of watercress.

7. 7

   Tip: The cheddar cheese can be replaced with Gruyere, Parmesan, Mozzarella or Gouda.