Sephardic Spinach Patties Recipes

Steps:

• PREPARATION:.
• 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.
• 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 toweling.
• Serve warm, accompanied with lemon wedges.
• VARIATIONS.
• 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.
• Sephardic Spinach Patties with Walnuts (Keftes de Espinaca con Muez): Substitute 1/2 to 1 cup finely chopped walnuts for the matza meal.
• *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.

Steps:

• 1. in large skillet, heat olive oil. Add onions and garlic. remove from heat, add spinach, matzoh meal, S&P, nutmeg. Stir in eggs. if too loose, add more matzoh meal.Shape into patties 3 x 1.5 inches with tapered ends. heat in thin layer of olive oil, fry until goilden brown, about 3 min per side. Drain on paper towles Serve with lemon wedges. VARIARIONS: 1. add 1 cup shredded muenster, gouda swiss or cheddar cheese or 1/4 cup kefalotyri or parmesan cheese 2. substitute 1/2 to 1 cup finely chopped walnuis for matzoh meal 3. italian: add 3/4 cups raisins 30 minutes, then drain, plus 3/4 ups toasted pine nuts