Spinach Dumplings & Spicy Tomato Sauce

5 from 1 vote

Don't taste strongly of veg

Prep Time5

Total Time20

Course: Dinner, Lunch, Main Course

Cuisine: English

Diet: Dairy Free, Nut Free, Vegan, Vegetarian

Other: Freezes Well

Servings:

Calories: 220kcal

Author: Thrifty Lesley

Cost: 41p

500 g spinach frozen, defrosted and squeezed out, or a 795g tin, drained, (keep the juice for soup) use half 77p
170 g gram flour if you want the gluten free version £1.40/kg, 24p or use ordinary flour
100 g onion finely chopped 85p/kg 8p
3 garlic cloves 10p
1 tsp ground cumin Rajah £2/400g 5g, 3p
1 tsp ground coriander Rajah £2/400g 5g, 3p
pinch salt

1 carton passatta 32p (passatta) or use a tin of tomatoes
100 g onion finely chopped 85p/kg 8p
1 pinch salt and pepper
chilli fine chopped, pinch chilli flakes etc, go easy if you don’t want it too hot

Metric - US Customary

For the dumplings, put all the dumpling ingredients in a bowl and mix it all well.
You need to have a soft doughy like mix. Use a little of the spinach juice if it is too dry, or add a little more flour if it is too wet.
Using wet hands, form the mixture into small balls about the size of a walnut.
Heat the oil in a frying pan and fry them gently until browned, turning as needed, about 3 -4 minutes each side.

While the spinach balls are frying, make the tomato sauce.
Sizzle the onion in a little oil in a saucepan, add the chilli if using, sizzle a little more.
Add the passata and warm through.

Serve the spinach balls with the tomato sauce poured over, or in a jug if you want it to be separate

Priced at Tesco Aug 2020

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