Save to your scrapbook

    Spinach, walnut & feta fritters with tzatziki

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Spinach, walnut & feta fritters with tzatziki

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    Serves: 4


    450g spinach, washed
    2 salad onions, shredded
    50g walnut pieces, finely chopped
    100g plain flour
    1 tsp ground cumin
    150g feta cheese, cubed
    2 Waitrose British Blacktail Large Free Range Eggs
    1 tbsp olive oil

    ¼ whole cucumber (about 100g)
    100g Greek yogurt
    Juice of ½ lemon
    1 clove garlic, crushed


    1. Bring a pan of water to the boil, add the spinach and cook for 30 seconds until wilted. Drain and squeeze out all the water.

    2. Roughly chop and place in a bowl. Add the salad onion, walnuts, flour, cumin and feta. Mix well. Beat the eggs and add to the mixture to bind together. Shape into 4 flat patties about 9-10cm in size. Chill while you make the tzatziki.

    3. Coarsely grate the cucumber and mix with the yogurt, lemon juice, crushed garlic and seasoning. Set aside.

    4. Heat the oil in a large non-stick frying pan and cook the fritters for 2-3 minutes on each side until golden. Drain on kitchen paper then serve with the tzatziki. Delicious with a tomato and red onion salad.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars