FOR THE TZATZIKI
¼ whole cucumber (about 100g)
100g Greek yogurt
Juice of ½ lemon
1 clove garlic, crushed
1. Bring a pan of water to the boil, add the spinach and cook for 30 seconds until wilted. Drain and squeeze out all the water.
2. Roughly chop and place in a bowl. Add the salad onion, walnuts, flour, cumin and feta. Mix well. Beat the eggs and add to the mixture to bind together. Shape into 4 flat patties about 9-10cm in size. Chill while you make the tzatziki.
3. Coarsely grate the cucumber and mix with the yogurt, lemon juice, crushed garlic and seasoning. Set aside.
4. Heat the oil in a large non-stick frying pan and cook the fritters for 2-3 minutes on each side until golden. Drain on kitchen paper then serve with the tzatziki. Delicious with a tomato and red onion salad.