FRITTER MAD- SPINACH AND COTTAGE CHEESE

Did I mention how much Billie loves fritters? Well, we're onto a winner so now it's all about creating new ways to turn vegetables and other healthy ingredients into the fritter form. I was very happy with the immediate success of these little invented numbers. Billie scoffed four in one sitting.

Spinach and various forms of cheese are high on my priority list. Throw in some eggs, herbs etc and a bit of flour...and a tasty vegetarian lunch or dinner you have.

Now that we're almost fully into the 'self-feed' scenario - thankfully Billie still lets me spoon-feed her brown rice and date porridge - I'm on a mission to create items easily handled by baby hands and mouths.

SPINACH AND COTTAGE CHEESE FRITTERS

1 bag/large bunch English spinach, washed
1 cup cottage cheese (look for a variety with low salt and minimum ingredients)
1/2 cup grated cheddar
1-2 spring onions, finely chopped
1-2 garlic cloves, finely chopped
3 eggs, whisked with fork
1/2 cup wholemeal flour
handful fresh basil, chopped or torn
black pepper
olive oil for frying

Cook spinach in large pot with just the water left on the leaves from washing and 1 T butter in bottom of pan. Cook on medium for few minutes, shaking pot frequently and stirring once. Remove immediately and cool before chopping. Use liquid left in pot in fritters (don't wanna waste that goodness).

Saute spring onion and garlic lightly in oil. Add to spinach, with whisked eggs, cheeses, flour, herbs and seasonings. Add little bit of salt if necessary. Mixture should be wet, but eggs will hold it together.

Heat generous quantity of oil in fry pan. When hot place tablespoons of mixture into pan and turn to low. Cook slowly for few minutes until ready to flip. Other side won't need as long.

Place on paper towels, if needed, and serve immediately. Lemon juice worked to cool fritters down for eager Billie, and tasted nice too.