Spinach Patties

By MooK

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.

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
• 1 About 1 cup matza meal or fine dried bread crumbs
• 3/4 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

Preparation

Step 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. 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.

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.

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.