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.