Spinach and cheese cutlets
I know it's not very modest, but I think I deserve a pat on the back for coming up with this recipe. These are extremely good cutlets and they must be very nutritious.
You'll notice you need a cup of cooked, squeezed spinach for this recipe. As usual, this doesn't need to be exact and of course, depending on what kind of cup you're using it might be more or less than I used. Just to give you an idea however, it takes a lot of raw spinach to get a cup of cooked stuff. Starting with around litre and a half of shredded leaves will give you roughly the right amount. Put the washed and shredded leaves in a pot with a lid and steam them without the addition of any extra water. Five minutes should do it if you're using young tender spinach, a few minutes more if it's older. Drink the water if you can handle the taste. It's full of nutrients.
Make your own breadcrumbs from old bread. You don't have to be fussy. A few lumps of crust here and there will add to the texture. Click here for more details on that if you wish.
I don't know how to make cottage cheese but if you can't find any, paneer would work and if you want to make a vegan version you could use tofu and leave out the hard cheese too. If you're going to do that, may I suggest the addition of a small amount of chopped nuts? That would be nice.
Ingredients
3 cups of breadcrumbs
1 cup of cooked and squeezed spinach
120g of cottage cheese
50g of cheddar or other hard cheese, grated
A little ground coriander and black pepper
Salt
Oil for frying
Put everything in a flat bottomed container - a pot would be ideal. Mix the ingredients together with a fork and then mash with some kind of mashing instrument. I'll leave the choice of that up to you. Form cutlet shapes with your hands, dust them with flour and fry in a little oil. As the cutlet mix is fairly low fat and contains breadcrumbs, the cutlets will absorb a lot of oil so don't be excessive with the amount you put in the pan.