Spinach & jalapeño brunch fritters

• frozen chopped spinach175g g

  defrosted

• plain flour↗50g g
• baking powder↗½ tsp tsp
• egg↗1

  beaten

• whole milk↗50ml ml
• parmesan↗6 tbsp finely grated tbsp

  finely grated

• spring onions↗2

  finely chopped

• pickled jalapeños↗1 tbsp tbsp

  from a jar, drained and chopped

• oil

  for frying

• eggs↗poached or fried
• crispy chilli in oil

Step-by-step instructions

1. 1

   Tip the defrosted spinach onto a sheet of kitchen paper and squeeze to remove any excess water.

2. 2

   Put the flour and baking powder in a bowl with ¼ tsp salt. Gradually whisk in the egg and milk. Stir in the spinach, parmesan, spring onions and jalepeños. Season with pepper.

3. 3

   Heat a little oil in a non-stick frying pan, then drop heaped tbsp of the mixture into the pan (you will need to do in batches, depending on the size of the pan). Cook for 3-4 mins until the underside is golden, then flip and cook on the other side. Serve warm topped with an egg and some crispy chilli.