250 g/9 oz/1 cup spinach leaves, washed
150 g/5 oz/2/3 cup vegan mozzarella
4-6 floury potatoes cooked and mashed
(left overs are perfect)
1 vegan egg yolk
150 g/5 oz/1/2 cup plain all purpose flour
Pinch of paprika
1.With the spinach leaves in a pan, then leave to cool. Drain as thoroughly as possible, then finely chop and set aside.
2.Drain the mozzarella then cut in into small cubes.
3.Place the mashed potatoes in a bowl, then mix in the egg yolk. Filled by the spinach and mozzarella. Season with salt and pepper.
4.Put the mixture into small round mounds or cake. Mix the flour with seasoning and paprika, then dredge the cake in it.
5.Heat about 1 cm (1/2 inch depth of oil in a pan, then cook the cakes on both sides until crisp.
6. Drain on kitchen towel and serve hot.