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Perfect for lunch or light suppers. Freeze well
Heat a pan with 2 tbs of groundnut oil, add the spinach and chard and dry for about 1-2 ins until it is totally wilted. Turn into a colander and when cool enough to handle, squeeze out all the juices until almost dry. Chop the spinach into small pieces and mix with the ricotta and grated cheese. Season.
Rubbing a little wholemeal flour on your hands, make approximately 16 balls with the mixture. It willfeel very soft. Roll these balls first in the wholemeal flour and then fatten them slightly. Dip them in the egg and then the breadcrumbs to coat well.
Flatten them and fry for 2 mins on each sde in the groundnut oil. Drain well and serve with a salad.
"it is undoubtedly one of the best food festivals that the region has to offer........"
Full review will appear in the September issue
In addition to organic eggs, and pork, they now sell fresh lamb and hogget jointed for your convenience.
Finalist Best Local Product Northamptonshire Food and Drink Awards 2010/11
Ring Eddie or Brigitte for details on 01832 272034