Spinach Patties
Chef and food historian, Gil Marks, shared this recipe for Keftes de Espinaca (Sephardic Spinach Patties) at the Hazon Food Conference in 2007.
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)
¼ teaspoon grated nutmeg or ½ teaspoon ground red pepper
Vegetable oil for frying
Heat oil in a large skillet over medium heat. Add onions and sauté until soft and translucent (5 to 10 minutes).
Remove from heat and add spinach, matza meal, eggs, salt, pepper, and, if desired, lemon juice and/or nutmeg or red pepper.
Heat about ½-inch oil in a large skillet.
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.
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- Recipe byThe Jew & The Carrot
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