Instructions: Finely mince onions, saute in 1/2 ounce of butter, add finely cut (in rings)

leek and spring onions (cut into 1/8 inch - 5 mm) pieces. Separately brown ground beef
When vegetables are soft, add ground beef, spinach and parsley. Immediately season with cinnamon, salt and pepper. Let everything cool slightly. Beat eggs in a large bowl. Add meet/vegetable mixture to the eggs. Mix well. Melt remaining butter in a frying pan and wait until the butter turns slightly brown and has a nutty smell. Transfer the whole mixture from the bowl to the frying pan and form one large patty. Fry for approx. 15 minutes on medium heat.

Flip the patty over with the help of a large plate. The plate should just fit into the frying pan and cover the whole patty. Place to plate onto the patty

(upside down), wear a kitchen mitten, hold onto the plate tightly and turn the frying pan and plate over (together). You now have the patty in the plate and can slide it back into to frying pan.

Fry for another 10 - 15 minutes. Serve immediately (hot) with a side salad.

Alternatively, you could bake one side of the patty under the infra red grill of your oven but leave the door open.

Tricks:
1. Use the freshest eggs you can find.

2. When using fresh spinach, remove large leaves from stalk. Blanche very quickly in large, hot pan. Place spinach in sieve and press to remove excessive liquid before chopping. Of course you can use frozen, chopped spinach as well.

3. Onions and leek should be sauteed VERY SLOWLY to enable fruit sugar to caramelize.

4. Should you bake the patty under the infra red grill of your oven, make sure to wear kitchen mittens!

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