Sephardic Spinach Patties

Total Time: 45 mins Preparation Time: 23 mins Cook Time: 22 mins

Ingredients

• 3 tablespoons olive oil or 3 tablespoons 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 1 cup 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

Recipe

• 1 preparation:.
• 2 in a large skillet, heat the olive oil over medium heat.
• 3 add the onion and, if using, the garlic and sauté until soft and translucent, about 5 minutes.
• 4 remove from the heat and add the spinach, matza meal, salt, pepper, and, if using, the nutmeg.
• 5 stir in the eggs.
• 6 if the mixture is too loose, add a little more matza meal.
• 7 the mixture can be stored in the refrigerator for a day.
• 8 shape the spinach mixture into patties 3 inches long and 1 1/2 inches wide, with tapered ends.
• 9 in a large skillet, heat a thin layer of oil over medium heat.
• 10 in batches, fry the patties, turning, until golden brown, about 3 minutes per side.
• 11 drain on paper toweling.
• 12 serve warm, accompanied with lemon wedges.
• 13 variations.
• 14 sephardic spinach patties with cheese (keftes de espinaca con queso):
• 15 add 1 cup (4 ounces) shredded muenster, swiss, gouda, or cheddar cheese; or 1/4 cup grated kefalotyri or parmesan cheese.
• 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 *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.