Spinach And Cheese Fritters With Pancetta And Lemon Yogurt - cooking recipe

Ingredients

1 cup plain yogurt
1 tbsp grainy mustard
1/2 None lemon, zested
None None Spinach and Cheese Fritters with Pancetta
2 1/4 cups self-rising flour
1 tsp baking powder
9 oz frozen spinach, thawed, drained
4 oz grated Cheddar cheese
3 None spring onions, finely sliced
3/4 cup milk
4 1/2 tbsp butter, melted
1 None large egg
1 tbsp olive oil
8 slices pancetta
None None salad, to serve

Preparation

To make the lemon yogurt, combine yogurt, mustard and lemon zest in a small bowl. Season then set aside.
Sift flour and baking powder into a large bowl. Add spinach, cheese and spring onions. Combine milk, butter and egg then stir into flour mixture. Season.
Heat olive oil in a large frying pan over medium heat. Cook 1/4-cupfuls of mixture for 1-2 mins, until bubbles form on the surface and the underside is golden. Flip over and cook for 1 min. Set aside and cover to keep warm. Repeat with remaining batter.
Cook pancetta for 1-2 mins per side, until golden.
Serve pancakes with pancetta, lemon yogurt and salad.