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Sephardic Spinach Patties (Keftes De Espinaca)
Ingredients
- 3 Tbsp. Extra virgin olive oil or possibly vegetable oil
- 1 lrg Onion, minced
- 2 x Cloves chopped garlic, up to 3
- 2 lb Minced fresh spinach or possibly frzn spinach, thawed and squeezed
- 1 c. Breadcrumbs or possibly matzo meal
- 4 lrg Large eggs, lightly beaten
- Salt and pepper
- 1/4 tsp Freshly grated nutmeg or possibly 1/2 tsp cayenne, optional
- Vegetable oil for frying
- 1 x Lemon, cut in wedges
Directions
- Heat oil in a large skillet over medium heat. Add in onions and garlic and saute/fry till soft and translucent/soft, 5 - 10 min. Remove from heat and add in spinach, breadcrumbs, Large eggs, salt and pepper to taste and nutmeg, if using.
- Stir, then remove to a mixing bowl. Heat about 1/4 inch oil in a large skillet. Shape spinach mix into 3-inch patties about 1 inch wide and 1/2 inch thick. In batches, fry patties, turning once, till golden on both sides. Drain on paper towels. Serve with lemon wedges.
- Yields 16patties.
- G
- Note: Originally cultivated in Persia in the 6th century, spinach was first introduced to Europe by way of the Moors about 1000 years ago. It quickly became a Sephardic favourite.
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