Sephardic Spinach Patties

Ingredients

• 3 tablespoons olive oil or vegetable oil
• 1 large onion, chopped
• 2-4 garlic cloves, minced (optional)
• 2 lbs fresh spinach, stemmed, cooked, chopped, and squeezed dry or 20 ounces thawed frozen chopped spinach, squeezed dry
• 1 cup matzo meal (or more or less) or fine dry breadcrumb
• 3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
• ground black pepper
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon cayenne (optional)
• 3 large eggs, lightly beaten
• vegetable oil (for frying)
• lemon wedge, for serving

Directions

1. 1

   PREPARATION:.

2. 2

   In a large skillet, heat the olive oil over medium heat.

3. 3

   Add the onion and, if using, the garlic and sauté until soft and translucent, about 5 minutes.

4. 4

   Remove from the heat and add the spinach, matza meal, salt, pepper, and, if using, the nutmeg.

5. 5

   Stir in the eggs.

6. 6

   If the mixture is too loose, add a little more matza meal.

7. 7

   The mixture can be stored in the refrigerator for a day.

8. 8

   Shape the spinach mixture into patties 3 inches long and 1 1/2 inches wide, with tapered ends.

9. 9

   In a large skillet, heat a thin layer of oil over medium heat.

10. 10

    In batches, fry the patties, turning, until golden brown, about 3 minutes per side.

11. 11

    Drain on paper toweling.

12. 12

    Serve warm, accompanied with lemon wedges.

13. 13

    VARIATIONS.

14. 14

    Sephardic Spinach Patties with Cheese (Keftes de Espinaca con Queso):

15. 15

    Add 1 cup (4 ounces) shredded Muenster, Swiss, Gouda, or Cheddar cheese; or 1/4 cup grated kefalotyri or Parmesan cheese.

16. 16

    Sephardic Spinach Patties with Walnuts (Keftes de Espinaca con Muez): Substitute 1/2 to 1 cup finely chopped walnuts for the matza meal.

17. 17

    *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.