Yid.Dish: Spinach Patties

By Leah Koenig

Published June 30, 2005.
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Keftes de Espinaca (Sephardic Spinach Patties)

Makes about 16 patties

3 tablespoons olive or vegetable oil

1 large onion, chopped

2 pounds chopped fresh or 30 ounces squeezed thawed frozen spinach or Swiss chard

1 cup matza meal

3 large eggs, lightly beaten

Salt and pepper

Juice of 1 lemon (optional)

¼ teaspoon grated nutmeg or ½ teaspoon ground red pepper

Vegetable oil for frying

1) Heat oil in a large skillet over medium heat. Add onions and sauté until soft and translucent (5 to 10 minutes).

2) Remove from heat and add spinach, matza meal, eggs, salt, pepper, and, if desired, lemon juice and/or nutmeg or red pepper.

3) Heat about ½-inch oil in a large skillet.

4) Shape spinach mixture into 3-inch patties. In batches, fry patties until golden brown on both sides. Drain on paper towels. Serve with lemon wedges.

VARIATION: Keftes de Espinaca con Queso (Sephardic Spinach Patties with Cheese): Add 4 ounces (1 cup) grated Muenster, Swiss, Gouda, or Cheddar cheese.


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