SAVORY SPINACH & SPRING ONION CAKES

INGREDIENTS • 1 1/4 cup almond flour • 1 tsp salt • 1 1/2 tsp baking soda • 2 1/2 TBS ground cumin • 1/2 cup finely ground parmesan • 2lb. (1kg) fresh spinach • 3/4 cup spring onions, chopped • 1 cup full fat organic yogurt • 3 eggs • 2 TBS ghee or butter • creme fraiche for garnish

INSTRUCTIONS • Wash the spinach and place in a large pot over medium heat. Cook until wilted, then drain in a colander. Set aside. • In a bowl combine the almond flour, salt, baking soda and cumin. In a separate bowl mix together the parmesan, yogurt, eggs and chopped onion. Then add to the bowl of dry ingredients. • Place spinach into a kitchen towel and squeeze out as much water as you can. Then chop the spinach and add it to the batter. • Heat a frying pan over medium heat, add the ghee/butter. Drop a spoonful of batter into the pan and cook for 2-3 minutes then flip to cook the other side (your pan should hold 4 small cakes). Repeat until all the batter has been used. • Allow cakes to cool slightly then top with a dollop of creme fraiche.

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