Thaw the spinach. Wash the white and red radishes and finely slice. Place in a bowl and season lightly with salt.
Wash the chives, shake dry and chop finely. Peel and thinly slice the onion.
Drain the radishes, then mix with the onion and chives. Mix the rapeseed oil, mustard and vinegar, season and mix with the radish salad.
Place the curd in a clean tea towel and squeeze out the excess water.
Grate the nutmeg. Peel and crush the garlic. Mix both with the curd, eggs, breadcrumbs, salt and black pepper.
Drain the spinach with your hands, cut into small pieces and fold into the curd mixture.
Using damp hands, shape the mixture into 8 balls.
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.