Spinach Patties with Mozzarella, Arugula and Tomatoes

Ingredients

• 400 g mostly firm potatoes
• Salt
• 300 g fresh leaf spinach
• 1 egg
• 1 yolk
• 2 tbsp flour
• Pepper
• nutmeg
• 50 g ground walnut kernels
• 50 g breadcrumbs
• 1 tbsp Rapeseed Oil
• 125 g mozzarella (9% fat) (1 ball)
• 2 ripe tomatoes
• 80 g arugula (1 bundle)
• 2 tbsp olive oil

Instructions

1. 1.

   Wash potatoes and boil in salted water for about 25 minutes until cooked. Drain and let cool.

2. 2.

   Meanwhile wash, trim spinach and blanch briefly in salted boiling water. Remove, shock in cold water, drain well on a sieve and finely chop.

3. 3.

   Peel potatoes, grate finely and mix with 1 egg, spinach and flour into a smooth dough; add more flour if needed. Season heavily with salt, pepper and freshly grated nutmeg.

4. 4.

   From the dough cut out 8 small portions and shape into patties. Mix walnuts and breadcrumbs. Separate the second egg (reserve the white for another use). Brush patties with yolk, coat in breadcrumb mixture and press firmly to adhere.

5. 5.

   Heat rapeseed oil in a pan and fry patties until golden brown on all sides. Remove and drain on kitchen paper.

6. 6.

   Meanwhile let mozzarella drain well. Wash tomatoes, remove stems, slice thinly. Wash arugula, trim and dry by spinning. Slice mozzarella.

7. 7.

   Top each patty with one tomato and one mozzarella slice, season with salt and pepper. Arrange arugula beside and drizzle with a little olive oil.