Two kinds of Spanish Tapas

Name: Two kinds of Spanish Tapas
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g leaf spinach, salt; 250 g Minced meat (e.g. minced lamb); 2 Eggs; 5 TABLESPOONS Breadcrumbs; 7-10 Tbsp Pepper, sweet paprika; 150 g Hard cheese (e.g. Spanish Manchego cheese); 6-8 cherry tomatoes; 7-10 Tbsp Flour; 10 TABLESPOONS Oil; 7-10 Tbsp Rosemary and thyme; 7-10 Tbsp wooden skewers

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g leaf spinach, salt
250 g Minced meat (e.g. minced lamb)
2 Eggs
5 TABLESPOONS Breadcrumbs
7-10 Tbsp Pepper, sweet paprika
150 g Hard cheese (e.g. Spanish Manchego cheese)
6-8 cherry tomatoes
7-10 Tbsp Flour
10 TABLESPOONS Oil
7-10 Tbsp Rosemary and thyme
7-10 Tbsp wooden skewers

Directions

1
Clean and wash the spinach. Pour into little boiling salted water and let it collapse. Cool down a little. Squeeze well and chop coarsely
2
Knead minced meat with spinach, 1 egg, 1 tablespoon breadcrumbs, salt, pepper and paprika. Form to approx. 8 balls
3
Cut the cheese into about 16 pieces. Wash the tomatoes and cut them into about 16 slices. Whisk 1 egg. Turn the cheese one after the other in flour, egg and the rest of the breadcrumbs. Turn tomatoes in flour and tap lightly. Put about 2 pieces of cheese and 2 slices of tomato alternately on skewers
4
Heat the oil in a large frying pan. Fry the meatballs and cheese skewers in it one after the other for 8-10 minutes until golden brown. Drain well on kitchen paper. Arrange everything and garnish if necessary. Olives and fresh white bread taste good with it