kitchen Wisdom Gluten Free Spinach Polpetti are delicious and moist appetizer.  The spinach prep takes a bit of time but not a lot of labor.  The key with this appetizer is to make sure the spinach is as dry as possible.  The cheese balances the moisture when cooking.  This recipe calls for shredded Fontina; however, mozzarella is a fine substitute if Fontina cheese is a challenge to find.  I used potato starch and guar gum for binding and sorghum for bulk, flavor and increased protein content.   Your friends and family will beg for more!

Yields approximately 12 Polpetti

10 ounces frozen & thawed Spinach

1 Egg

1 tablespoon Butter

Salt & Pepper to taste

3 tablespoons Potato Starch

3 tablespoons Sorghum Flour

1/8 teaspoon Guar Gum

3 tablespoons Extra Virgin Olive Oil

½ cup shredded Fontina

Prep the Ingredients:  Thaw the spinach and squeeze out all extra liquid.  Chop the spinach and set aside.  Place flours (potato starch, sorghum, guar gum) in a small bowl and whisk together, halve the mixture, set each half aside.  Shred the Fontina cheese, set aside.

Warm the butter to medium in a sauté pan.  Add the spinach and sprinkle with salt and pepper.   Cook on low, stir often with a wooden spoon and allow all of the moisture to cook out of the spinach, do this for 10 minutes.  Set spinach aside and let it fully cool.

Place the cooled spinach in a bowl, use a fork to combine the cheese with the spinach.  Add the egg and fully combine the mixture.  Gently sprinkle and mix in one of the reserved flour mixtures, combine well. The final mixture should be dry not incredibly wet.

Form the mixture into rounds:  Retrieve the reserved flour mixture.  Dust your hands with flour and pluck the spinach mixture in 1 inch clumps.  Form into an round pattie, about ¼ inch thick.  Dust each side of the patty in the reserved flour.  Place on a clean plate and set all aside.

Heat a fry pan with half of the olive oil, make it hot but not smoking.  Place a few patties in the oil, leaving an inch of room between them.  Cook for 5 minutes, flip and cook for an additional 5 minutes.  Place Spinach Polpetti atop a plate lined with paper towel.  Serve hot or room temperature.

Serve with dipping choices of Tomato Sauce or Homemade Mayonnaise

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