1 Bring a large pot of water to the boil. Add the sea beet, bring back to the boil, stirring well, then cook for a couple of minutes, until the leaves are soft. If you're using spinach, quickly blanch the leaves, then remove them from the water.

2 Tip into a colander or sieve and leave to drain for a few minutes. When cool enough to handle, squeeze it lightly, to get rid of excess water, then transfer to a bowl to cool.

3 Once it has cooled, mix in the eggs, followed by the flour and polenta, and then the cottage cheese. Season well and leave to rest for 15 minutes.

4 Heat a frying pan, and when it's moderately hot add a little oil or butter.

5 Drop spoonfuls of the mixture into the pan and cook for two minutes, then carefully flip them over. You don't want them to colour too much, but if they're not cooked enough before you flip them they could fall apart, as the mixture is quite soft.

6 Once the first batch is cooked, move them to a plate while you cook the rest of the mixture.

7 Serve immediately with salad.