# Wash the
spinach, slice the leaves with their stems finely. Put these pieces into a small pot. Cover the lid of the pot and cook it over very low heat for half hour without oil addition.
# Meanwhile, put ground meat, grated
onion, crushed
garlic, egg white, crumbs, coconut, red
pepper powder, black
pepper and salt into a mixing bowl and knead this mixture for 10 minutes. Then, refrigerate it on the lowest layer of the fridge for half an hour.
# Squeeze the cooked
spinach pieces. Add grated kasar
cheese, yolk, salt and black
pepper on it and mix. Divide this mixture into 8 equal pieces. Roll each of the pieces between your palms into balls.
# Remove the refrigerated meatballs’ mixture from the fridge and divide it into 8 equal pieces. Wet your hands and roll each of the pieces into saucer size by your fingertips.
# Put ball shaped
spinach mixture onto the middle of the rolled out meatball pieces. Cover the meatball over the
spinach mixture, close it and force on it a little to shape as patty.
# Put vegetable oil into a skillet and make it hot over medium heat, then fry both sides of the patties. Serve them hot.
