21 August 2014,17:00 by

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Makes :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Shred or chop the spinach with the leek and coriander or parsley until fine but not pureed. Alternatively, chop them in a food processor but do not over- process.
  • Beat in the eggs and seasoning to taste. Gradually blend in the flour and water and set aside for 20 minutes.
  • To prepare the tomato salsa, mix together all the ingredients in a bowl, then cover and leave for 5 hours for the flavours to infuse.
  • To cook, drop small spoonfuls of the batter into a lightly oiled non-stick frying pan and fry until golden underneath.
  • Turn and cook briefly on the other side. Drain on kitchen paper and keep warm. Sprinkle with Parmesan and serve hot with the spicy tomato salsa.


  • 250 grams spinach
  • 2 small leek
  • A few sprigs of fresh coriander or parsley
  • 5 large eggs
  • 100 grams plain flour, sifted
  • Sesame oil, for frying
  • 50 grams freshly grated Parmesan cheese
  • Salt, ground black pepper and grated nutmeg
  •  For the tomato salsa
  • 4 tomatoes, peeled and chopped
  • 1 fresh red chilli, finely chopped
  • 4 pieces sun-dried tomato in oil, drained and chopped
  • 2 small red onion, chopped
  • 2 garlic clove, crushed
  • 5 tablespoon sesame oil
  • 3 tablespoon sherry
  • 1 teaspoon soft light brown sugar

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