Ingredients
200g of spinach leaves
1 medium carrot
Mashed potatoes leftovers
1 egg (lightly bitten)
1 cup bread crumbs
Salt and pepper
Oil for frying
Preparation
Steam the spinaches leaves, when done rinse over cold water and spread them over paper towel in order to make a rectangle of more or less 25cm x 10 cm. Boil the carrot and once done blend it, add some salt and pepper and pour over the spinach in order to make a thin blog along the spinach layer. Roll it forming a thin and long roll. Let it cool completely it can even being put in the refrigerator for 15 or 20 minutes. Cut the spinach/carrot roll in pieces of 1.5 up to 2 cm and wrap them with some mashed potato forming balls. You can also keep the shape of the roll if you wish. Coat the balls with egg and then with bread crumbs. Deep fry them in oil at the temperature of 180ºC.
