Spinach Fritters

1. Wash the spinach and rocket thoroughly, then chop finely. Wilt the greens in a dry pan over medium heat for 2 to 3 minutes until collapsed, transfer to a sieve, and press out as much liquid as possible once cool enough to handle.
2. Mince the garlic and thinly slice the spring onions. In a large bowl whisk the eggs with the greek yogurt until smooth.
3. Add the drained greens, garlic, spring onions, and cumin to the egg mixture and stir to combine, seasoning with salt and pepper.
4. Sift the flour and baking powder over the bowl and fold in gently until you have a thick, scoopable batter; add a splash of water only if it is too stiff.
5. Heat the olive oil in a wide frying pan over medium heat until it shimmers. Drop heaped tablespoons of batter into the pan, flattening each slightly into a round about 7 cm across.
6. Fry for 3 minutes per side, turning once, until deeply golden and cooked through with no wet batter in the centre.
7. Drain the fritters on paper towels and serve warm with extra greek yogurt for dipping.

You'll use: Frying pan / skillet · Pan · Whisk