Side Pannel
Sephardic Spinach Patties (Keftes De Espinaca)
Sephardic Spinach Patties (Keftes De Espinaca)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Holiday
Ingredients List
- 3 tb Olive oil or vegetable oil
- 1 lg Onion; chopped
- 2 Cloves minced garlic; up to
- -3
- 2 lb Chopped fresh spinach or
- -frozen spinach; thawed and
- -squeezed
- 1 c Breadcrumbs or matzo meal
- 4 lg Eggs; lightly beaten
- Salt and pepper
- 1/4 ts Freshly grated nutmeg or 1/2
- -tsp cayenne; optional
- Vegetable oil for frying
- 1 Lemon; cut in wedges
Directions
Heat oil in a large skillet over medium heat. Add onions and garlic and
saute until soft and translucent, 5 to 10 minutes. Remove from heat and add
spinach, breadcrumbs, eggs, salt and pepper to taste and nutmeg, if using.
Stir, then remove to a mixing bowl. Heat about 1/4 inch oil in a large
skillet. Shape spinach mixture into 3-inch patties about 1 inch wide and
1/2 inch thick. In batches, fry patties, turning once, until golden brown
on both sides. Drain on paper towels. Serve with lemon wedges. Yields 16
patties. PER SERVING: CALORIES 204, PROTEIN 8 G, FAT 12 G, CARBOHYDRATES 16
G
Note: Originally cultivated in Persia in the 6th century, spinach was first
introduced to Europe by way of the Moors about 1000 years ago. It quickly
became a Sephardic favourite.
saute until soft and translucent, 5 to 10 minutes. Remove from heat and add
spinach, breadcrumbs, eggs, salt and pepper to taste and nutmeg, if using.
Stir, then remove to a mixing bowl. Heat about 1/4 inch oil in a large
skillet. Shape spinach mixture into 3-inch patties about 1 inch wide and
1/2 inch thick. In batches, fry patties, turning once, until golden brown
on both sides. Drain on paper towels. Serve with lemon wedges. Yields 16
patties. PER SERVING: CALORIES 204, PROTEIN 8 G, FAT 12 G, CARBOHYDRATES 16
G
Note: Originally cultivated in Persia in the 6th century, spinach was first
introduced to Europe by way of the Moors about 1000 years ago. It quickly
became a Sephardic favourite.
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