Spinach cakes (Torrejas De Espinaca)

A nice bright flat bread liven up a dinner or lunch plate

Makes 8 3” cakes

Origin: Latin America

2 tablespoons olive oil

2 cups spinach, chopped

2 green onions, chopped

3 eggs

2 teaspoons baking powder

1 cup corn flour

1/2 cup milk

salt & pepper

1/8 teaspoon ground nutmeg

Add spinach, onion, flour, nutmeg, baking powder, salt & pepper to a bowl.

In a small bowl beat milk and eggs together then add to the spinach mixture and combine until the batter is uniform.

Heat a non-stick skillet add some oil and spoon the batter into hot pan and cook on both sides until golden brown. Keep warm until serving. Pass the butter.