Spinach Patties
Leah Koenig
Chef and food historian, Gil Marks, shared this recipe for Keftes de Espinaca (Sephardic Spinach Patties) at the Hazon Food Conference in 2007.
ingredients
- 3 tablespoons olive or vegetable oil
- 1 large onion, chopped
- 2 pounds chopped fresh or 30 ounces squeezed thawed frozen spinach or Swiss chard
- 1 cup matza meal
- 3 large eggs, lightly beaten
- Salt and pepper
- Juice of 1 lemon (optional)
- 1/4 teaspoon grated nutmeg or 1/2 teaspoon ground red pepper
- Vegetable oil for frying
directions
- 1
Heat oil in a large skillet over medium heat. Add onions and sauté until soft and translucent (5 to 10 minutes).
- 2
Remove from heat and add spinach, matza meal, eggs, salt, pepper, and, if desired, lemon juice and/or nutmeg or red pepper.
- 3
Heat about 1/2-inch oil in a large skillet.
- 4
Shape spinach mixture into 3-inch patties. In batches, fry patties until golden brown on both sides. Drain on paper towels. Serve with lemon wedges.
Source: The Jew & The Carrot
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