Helen from Lincoln said:

To help control portion size I found a cook book that had recipes for just one person. I was always pretty good... More

Lamb, Spinach and Feta Fritter

This is an excellent recipe for rescuing cooked mince from the previous evening’s meal such as Shepherd’s Pie and Spaghetti Bolognese. It also a great way of using up that leftover spinach in the back of the fridge! The combination of spices and flavourings can be altered depending on what you have in your cupboards.

Andrew Nutter

All recipes by Andrew Nutter

Ingredients

Serves 4

1 tablespoon olive oil
1 onion – chopped fine
1 clove garlic – chopped fine
200g cooked minced lamb (or any leftover mince in the fridge)
2 teaspoon cumin
1 teaspoon ground coriander
100g feta cheese – diced
50g fresh spinach leaves – shredded
2 spring onions – chopped
A few sheets filo pastry

To Serve

2 tablespoons olive oil
A few mixed salad leaves
100ml yoghurt
A squeeze of fresh lemon

Instructions

Heat the olive oil and fry the onion and garlic for 2-3 minutes until softened. Add the cumin and coriander and sauté for 5 minutes – leave to cool then add the cooked lamb.
Mix together the cheese, spinach, spring onions and lamb mixture and season to taste.
Lay out the filo pastry in two layers, place spoonfuls of the mixture at one end of the pastry – roll to form a triangle – brush with water to stick.
Place on a baking sheet – brush with olive oil and bake in a hot oven 180°c until crisp and golden.
Serve the parcels with the yoghurt, lemon and salad leaves.

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