Preparation
Thaw the spinach. Wash the white and red radishes and finely slice. Place in a bowl and season lightly with salt.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000024/000024_step_1_M.jpg)
Wash the chives, shake dry and chop finely. Peel and thinly slice the onion.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000024/000024_step_2_M.jpg)
Drain the radishes, then mix with the onion and chives. Mix the rapeseed oil, mustard and vinegar, season and mix with the radish salad.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000024/000024_step_3_M.jpg)
Place the curd in a clean tea towel and squeeze out the excess water.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000024/000024_step_4_M.jpg)
Grate the nutmeg. Peel and crush the garlic. Mix both with the curd, eggs, breadcrumbs, salt and black pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000024/000024_step_5_M.jpg)
Drain the spinach with your hands, cut into small pieces and fold into the curd mixture.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000024/000024_step_6_M.jpg)
Using damp hands, shape the mixture into 8 balls.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000024/000024_step_7_M.jpg)
Roll the balls in flour and fry in olive oil over a medium heat for 4-5 minutes until golden brown all over. Serve with the radish salad.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000024/000024_step_8_M.jpg)