Spinach and Ricotta Patties

Total Time:  25 min
Cooking:     15 min
Prep:          10 min
Yield:          4 servings
Level:          Easy


Ingredients:

• 1 Ib (450 g) fresh spinach
  
• 9 oz (250 g) Ricotta cheese
• 1 egg beaten

• 1 tsp fennel seeds, lightly crushed
• 1 3/4 oz (50 g) Parmesan cheese
• 1 oz  (25 g) all-purpose flour, mixed with 1 tsp dried thyme
• 5 tbs  (75 g) butter
• 1 garlic clove, crushed
• 1/2 tsp pepper
• 1/2 tsp salt

Direction:

1. To make a filling, cut off the thick stems of the spinach and discard.
   
2. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Put the spinach in a salad spinner to     remove any excess moisture.
   
3. Place in a pan, cover and cook 4-5 minutes until wilted. 
4. Place the spinach in a colander and leave to drain and cool. 
5. Mash the ricotta  and beat  in the egg and the fennel seeds.
6. Season with salt and pepper.
7. Stir in the Parmesan cheese. 
8. Squeeze as much excess water as possible from the spinach and finely chop the leaves. Stir into the the cheese mixture. 
9. Taking about 1 tablespoon  of the spinach and cheese mixture, shape it into a ball and flatten slightly to form a patty. 
10. Gently roll on the seasoned flour. Continue this process until all of the mixture has been used up. 
11. Half fill a large frying pan with water and bring to the boil.
12. Carefully add the patties and cook for about 3-4 minutes or until they rise to the surface. Remove with a perforated spoon. 
13. Melt the butter in a pan. Add garlic and cook about 2-3 minutes. Pour the garlic butter over patties. 
14. Season with freshly ground pepper and serve at once.