Sephardic Spinach Patties |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Keftes de Espinaca Among my favorite spinach dishes are these simple but delicious patties. Even spinach haters can't resist them, especially when they're splashed with a little fresh lemon juice; fresh juice does make a major difference in taste. Onions add a sweet flavor and textural complexity. These patties are traditional on Passover and Rosh Hashanah, corresponding to the emergence of the early and late spinach crops. Ingredients:
3 tablespoons olive oil or vegetable oil |
1 large onion, chopped |
2 to 4 cloves garlic, minced (optional) |
2 pounds fresh spinach, stemmed, cooked, chopped, and squeezed dry, or 20 ounces thawed frozen chopped spinach, squeezed dry |
about 1 cup matza meal or fine dried bread crumbs |
about 3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt |
ground black pepper to taste |
1/2 teaspoon freshly grated nutmeg or 1/2 teaspoon cayenne (optional) |
3 large eggs, lightly beaten |
vegetable oil for frying |
lemon wedges for serving |
Directions:
1. 1. 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.
2. 2. 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 towels. Serve warm, accompanied with lemon wedges.
3. 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.
4. Sephardic Spinach Patties with Walnuts (Keftes de Espinaca con Muez): Substitute 1/2 to 1 cup finely chopped walnuts for the matza meal.
5. Italian Spinach Patties (Polpettine di Spinaci): Add 3/4 cup raisins soaked in white wine for 30 minutes, then drained, and 3/4 cup toasted pine nuts.
6. NOTE 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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