Yield: 4 servings
| Measure | Ingredient |
|---|---|
| Dwigans fwds07a | |
| 1 pounds | Fresh spinach or other |
| Vegetable of your choice | |
| 3 larges | Eggs |
| 2 tablespoons | Milk -- fresh or sour or |
| Buttermilk | |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| 2 tablespoons | Minced onion |
| 1 tablespoon | Chopped celery |
| 1 tablespoon | Flour |
| Cooking oil |
Rinse the spinach well, drain and chop it fine. Separate the eggs and beat the whites until they stand in soft peaks. combine the egg yolks with the milk, salt, pepper, onion, celery and flour. Fold in the beaten egg whites andthe spinach, mixing well. Shape into 8 3 inch patties. Fry in cooking oil u
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman