Spinach Fritters with Egg and Cream Sauce

Rinse spinach, blanch briefly in boiling water. Drain, rinse the spinach when cool and squeeze lightly.

Put eggs, spinach, parsley, cheese and 2/3 of the chopped bread in a large enough bowl, mix everything together very well, season. Form small balls (3 serving each), turn them in the remaining chopped bread on the other side (or use breadcrumbs). Fry the dumplings in hot oil on both sides for about 5 minutes.

For the sauce, chop eggs and cornichons. Mix all ingredients, season and serve with the fritters.

Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?

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