Sephardic spinach patties (keftes de espinaca)

Yield: 16 servings

Measure Ingredient
3 tablespoons Olive oil or vegetable oil
1 large Onion; chopped
2 \N Cloves minced garlic; up to 3
2 pounds Chopped fresh spinach or frozen spinach; thawed and squeezed
1 cup Breadcrumbs or matzo meal
4 larges Eggs; lightly beaten
\N \N Salt and pepper
¼ teaspoon Freshly grated nutmeg or 1/2 tsp cayenne; optional
\N \N Vegetable oil for frying
1 \N Lemon; cut in wedges

Heat oil in a large skillet over medium heat. Add onions and garlic and saute until soft and translucent, 5 to 10 minutes. Remove from heat and add spinach, breadcrumbs, eggs, salt and pepper to taste and nutmeg, if using.

Stir, then remove to a mixing bowl. Heat about ¼ inch oil in a large skillet. Shape spinach mixture into 3-inch patties about 1 inch wide and ½ inch thick. In batches, fry patties, turning once, until golden brown on both sides. Drain on paper towels. Serve with lemon wedges. Yields 16 patties. PER SERVING: CALORIES 204, PROTEIN 8 G, FAT 12 G, CARBOHYDRATES 16 G

Note: Originally cultivated in Persia in the 6th century, spinach was first introduced to Europe by way of the Moors about 1000 years ago. It quickly became a Sephardic favourite.

Recipe by: President's Choice Magazine Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walbergr@...> on Sep 13, 1998, converted by MM_Buster v2.0l.

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