How to make
Start by making the spinach patties:
Chop the onion, fry it until soft in the butter (on moderate heat so that it doesn't burn) and transfer it into a blender along with the fat.
Add well strained and chopped spinach, parsley, flour, milk, crumbled dry bread, eggs and spices to it.
Blend on medium speed to grind everything into a thick homogenous mixture for the patties. Finally, add the hard mozzarella in small cubes and mix.
If you end up with a runny mixture, it may be because the eggs are large or the spinach was not perfectly strained. In that case, just add coconut flour until it has thickened. If it is too thick, add ricotta or a little milk.
Cover the mixture with foil and refrigerate it to set.
During this time, make the tomato ragout or in simpler terms - tomato sauce.
Chop the garlic and onion and fry them in olive oil. When ready, add the tomatoes (diced and concentrate). Adjust with salt, sugar and thyme and pour 2/5 cup (100 ml) of water.
Cook the ragout for about 20 minutes with the lid on, then remove the lid and continue cooking until the sauce thickens.
Go to the next step:
Take out the spinach patties mixture from the refrigerator and with greased or wet hands, form vegetable patties.
Arrange them in a steamer in two rows and between them put the washed cherry tomatoes.
Cook for 18-20 minutes and immediately divide the meatballs into portion plates on top of the delicious tomato ragout.
Garnish with the small cherry tomatoes and sprigs of fresh basil.
Enjoy your meal!
Note: I haven't tried making the spinach patties in an oven or fried for example, but it might work well as long as they are rolled in flour or breaded beforehand. In the original recipe they are steamed and that's how I do it.
This recipe for spinach and dry bread patties with tomato ragout is wonderful.
