This fritter puts leftover spinach to good use, binding it with egg and a little flour and cooking it in the air fryer without any frying oil. Served warm at a crowded brunch table, it can be made diabetes-friendly by cutting back the flour.
Rub the roughly chopped spinach with salt in a bowl, leave it for 10 minutes, then squeeze out the excess liquid by hand.
Add the egg, flour, crumbled white cheese, grated onion, dill and black pepper to the squeezed spinach and mix until you have a smooth batter.
Shape the batter into small patties, space them out in the air fryer basket and brush a thin layer of olive oil on top.
Cook in the preheated air fryer at 190°C for 12 minutes, turning once halfway through, until golden. If you do not have an air fryer, bake on a lined tray in an oven preheated to 200°C for 20 minutes instead.
If you do not squeeze the spinach dry, the batter turns watery and the fritters fall apart in the air fryer. Allergens: contains wheat (gluten), milk and dairy (white cheese), egg.
If you reduce the cheese and add a little more spinach instead, the fritters turn lighter and more diabetes-friendly; in that case taste before salting, since the cheese already provides some salt.
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