Cauliflower Pancakes with Spinach

Fritters fried in a frying pan, prepared from boiled and mashed cauliflower florets, plain flour, egg and spices, served garnished with steamed spinach and sour cream.

Ingredients:

500 g of cauliflower 300 g of spinach 200 g smooth flour 2 dl milk 3 pcs of egg 2 pcs garlic cloves sour cream salted water + lemon juice pepper oil salt

Procedure:

1. Break the cauliflower into small florets and boil in salted water with a tablespoon of lemon juice to keep it beautifully white
2. Use a fork to mash the cooked cauliflower and squeeze out the excess water
3. Add the flour, eggs, milk and mix to a smooth batter, season with salt and pepper
4. Pour oil into each compartment of the frying pan, let it heat up and pour the batter with a ladle, fry the fritters, on both sides, until golden brown
5. In a saucepan, simmer the spinach, thicken with egg, add garlic, salt and pepper
6. Cover the fritters with steamed spinach and garnish with a dollop of sour cream.