Yid.Dish: Spinach Patties
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.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you move on, I wanted to ask you to support the Forward’s award-winning journalism during our High Holiday Monthly Donor Drive.
If you’ve turned to the Forward in the past 12 months to better understand the world around you, we hope you will support us with a gift now. Your support has a direct impact, giving us the resources we need to report from Israel and around the U.S., across college campuses, and wherever there is news of importance to American Jews.
Make a monthly or one-time gift and support Jewish journalism throughout 5785. The first six months of your monthly gift will be matched for twice the investment in independent Jewish journalism.
— Rachel Fishman Feddersen, Publisher and CEO
