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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 10 |
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Adapted from Sephardic Spinach Patties from Olive Trees and Honey. Ingredients:
3 tablespoons olive oil or 3 tablespoons vegetable oil |
1 large onion, chopped |
2 -4 garlic cloves, minced |
20 ounces spinach, thawed from frozen and squeezed dry |
1 cup whole wheat bread crumbs |
1 1/2 teaspoons kosher salt |
black pepper |
1/2 teaspoon nutmeg, freshly grated |
3 egg whites, lightly beaten |
vegetable oil (for frying) |
lemon wedge, for serving |
Directions:
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, bread crumbs, salt, pepper, and, if using, the nutmeg. Stir in the eggs. If the mixture is too loose, add a little more bread crumbs. The mixture can be stored in the refrigerator for a day.
2. Shape the spinach mixture into patties. 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.
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