Sephardic Spinach Patties

Recipe by Manami
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READY IN: 45mins
YIELD: 16 patties
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • PREPARATION:.
  • In a large skillet, heat the olive oil over medium heat.
  • Add the onion and, if using, the garlic and sauté until soft and translucent, about 5 minutes.
  • Remove from the heat and add the spinach, matza meal, salt, pepper, and, if using, the nutmeg.
  • Stir in the eggs.
  • If the mixture is too loose, add a little more matza meal.
  • The mixture can be stored in the refrigerator for a day.
  • Shape the spinach mixture into patties 3 inches long and 1 1/2 inches wide, with tapered ends.
  • In a large skillet, heat a thin layer of oil over medium heat.
  • In batches, fry the patties, turning, until golden brown, about 3 minutes per side.
  • Drain on paper toweling.
  • Serve warm, accompanied with lemon wedges.
  • VARIATIONS.
  • Sephardic Spinach Patties with Cheese (Keftes de Espinaca con Queso):
  • Add 1 cup (4 ounces) shredded Muenster, Swiss, Gouda, or Cheddar cheese; or 1/4 cup grated kefalotyri or Parmesan cheese.
  • Sephardic Spinach Patties with Walnuts (Keftes de Espinaca con Muez): Substitute 1/2 to 1 cup finely chopped walnuts for the matza meal.
  • *To reheat the spinach patties, place in a large skillet, add 1 1/2 cups vegetable stock, and simmer over low heat for about 5 minutes.
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