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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Jewish Holidays, Jewish, Pancakes, Vegetables 16 Servings

INGREDIENTS

3 T Olive oil or vegetable oil
1 Onion, chopped
2 Cloves minced garlic, up to
2 lb Chopped fresh spinach or
frozen spinach thawed
and
squeezed
1 c Breadcrumbs or matzo meal
4 Eggs, lightly beaten
Salt and pepper
1/4 t Freshly grated nutmeg or 1/2
tsp cayenne optional
Vegetable oil for frying
1 Lemon, cut in wedges

INSTRUCTIONS

3
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.  Recipe by: President's Choice Magazine  Posted to
JEWISH-FOOD digest by Bob & Carole Walberg  <walbergr@mb.sympatico.ca>
on Sep 13, 1998, converted by MM_Buster  v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 48
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 46.5mg
Sodium: 245.4mg
Potassium: 254.7mg
Carbohydrates: 4.9g
Fiber: 2.8g
Sugar: <1g
Protein: 4.6g


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