Beef and Spinach Fritters

Based on a recipe from an article in Bon Appetit's May 1985 issues called "The Exciting Flavors of Tunisia" by Copeland Marks.

• Ready In: 40 mins
• Serves: 14

Ingredients

• 4 1⁄2  white bread, slices, crusts trimmed
• 1  lb spinach, stemmed and insed, do not dry
• 2  lbs ground beef
• 1⁄4 cup  finely chopped onion
• 2  eggs, beaten to blend
• 2  teaspoons salt
• 1  teaspoon fresh ground pepper
• 1  large garlic clove, minced
•  all-purpose flour
•  olive oil (for deep frying)

Directions

1. Moisten bread with water; squeeze dry. Chop finely and set aside.
2. Cook spinach in heavy large skillet over high heat and stir until wilted. Cool slightly; squeeze dry. Finely chop.
3. In medium bowl, mix spinach, beef, bread, onion, eggs, salt, pepper and garlic.
4. Shape into 14 patties (about 1/2 cup each).
5. Dredge in flour, shaking off excess.
6. Heat oil in heavy large skillet over medium-high heat.
7. Add patties and fry until crisp on outside and cooked through.
8. Serve immediately.