Spinach And Cheese Fritters With Pancetta And Lemon Yogurt

• 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

1. To make the lemon yogurt, combine yogurt, mustard and lemon zest in a small bowl. Season then set aside.
2. 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.
3. 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.
4. Cook pancetta for 1-2 mins per side, until golden.
5. Serve pancakes with pancetta, lemon yogurt and salad.

plain yogurt, grainy mustard, lemon, fritters, flour, baking powder, frozen spinach, cheddar cheese, spring onions, milk, butter, egg, olive oil, pancetta, salad

Taken from recipes-plus.com/api/v2.0/recipes/33264 (may not work)