Instead of Spinach we tend to grow Silver Beet, even though we call that "Spinach". It is known elsewhere as Swiss Chard, Silverbeet, Perpetual Spinach, Spinach Beet etc. Mix the Spinach with the beaten eggs, flour, parmesan and one tablestoon of the olive oil. Heat oil in pan and drop in spoonfuls of the mixture, when golden turn over, drain on absorbent paper, sprinkle with salt and serve.


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MERYL'S PARMESAN SPINACH CAKES

WHAT ARE MERYL'S PARMESAN SPINACH CAKES?

Well this recipe was sent to my wife Carolyn by her sister Meryl. Meryl and her husband have been growing Spinach and considered other ways to cook it. Now the most remarkable thing about this is that Spinach doesn't always grow terribly well in our part of the world. John and Meryl live a bit out north-west of Sydney and the winter months are somewhat cooler there.

As a general statement we live in a temperate climate and cold weather crops are not necessarily all that successful here. As some idea of my climate, I've successfully grown and continue to grow pineapples here! My winter temperatures are similar to some northern hemisphere summer temperatures.

Instead of Spinach we tend to grow Silver Beet, even though we call that "Spinach". It is known elsewhere as Swiss Chard, Silverbeet, Perpetual Spinach, Spinach Beet etc.

So this is where and why the recipe emerged. Sorry to be so long winded.

Ingredients

Meryl's Spinach Cakes

This is actually ½ the receipe that makes about eight patties.

Method

Cook spinach, Meryl just cut it up and cooked in the microwave for about one minute, drain, cool and squeeze the water out.

Mix the Spinach with the beaten eggs, flour, parmesan and one tablespoon of the olive oil. Heat oil in the pan and drop in spoonfuls of the mixture, when golden turn over, drain on absorbent paper, sprinkle with salt, pepper and serve.

Simple and very moreish.

Let me know how you go

cooking recipes from Ian Purdie VK2TIP

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Created 9th June, 2009

Updated 9th June, 2009

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