Chop or blend the spinach, breadcrumbs and spices very finely and beat in enough egg to form a soft paste.
Heat a little butter in a frying pan, drop a tablespoon of the paste, spreading and leveling it with the spoon and shaking the pan to make sure it does noit stick. Then fry on both sides and remove to a hot dish, continuing until all the paste has been friend into fritters.
Sprinkle with sugar while still hot and serve.

Source:
Brears, Peter
All the Kings Cooks
Souvenir Press Ltd.
1999
ISBN: 0-285-63533-6