Spinach Bread Cakes with Mushrooms

• 100 gday-old white bread, cut into 1 cm pieces
• 240 mlwhole milk, divided
• 200 gfrozen chopped spinach
• 1medium egg
• 60 gEmmental, coarsely grated
• 15 mlrapeseed oil, divided
• Fine salt, to taste
• Black pepper, to taste
• 100 gonion, finely chopped
• 250 gchestnut mushrooms, thickly sliced
• 10 gplain flour
• 100 gfrozen peas
• 10 gDijon mustard

Method

1. 1Put the bread in a mixing bowl, pour over 60 ml milk and leave for 10 minutes until softened. Meanwhile, microwave the spinach in a covered microwave-safe bowl according to its packet, usually 4–5 minutes, until steaming hot throughout.
2. 2Spread the spinach on a plate for about 5 minutes until cool enough to handle. Squeeze it firmly in a clean tea towel, then chop any long strands; excess water will make the cakes fall apart.
3. 3Mix the squeezed spinach, egg and Emmental into the softened bread with black pepper and a little salt. Press together firmly, then shape six squat cakes about 6 cm across and 2 cm thick.
4. 4Heat a 5–6 litre air fryer to 190°C for about 3 minutes, until at temperature. Brush the cakes and basket lightly with 10 ml oil, leaving gaps between the cakes; if they do not fit in one layer, cook two batches and add 18 minutes.
5. 5Air-fry for 16–18 minutes, turning carefully after 10 minutes, until golden at the edges and steaming hot in the centre. Use a wide spatula so the soft centres stay intact.
6. 6While the cakes cook, heat the remaining 5 ml oil in a 26 cm frying pan. Cook the onion for 4–5 minutes until softened, then add the mushrooms and cook for 6–7 minutes until their released liquid has mostly evaporated and some edges are brown.
7. 7Stir the flour into the mushrooms, then gradually add the remaining 180 ml milk, stirring so it stays smooth. Add the peas and mustard and simmer for 4–5 minutes until the peas are tender and the sauce coats the back of a spoon; taste before adding salt or pepper.
8. 8Divide the creamy mushrooms and peas between two shallow bowls. Sit three bread cakes partly over each portion, leaving their upper surfaces clear of sauce so the golden edges stay crisp.

Per serving

kcal

549

protein

32.7g

fibre

11.7g

carbs

50.7g

fat

25.6g