| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Jewish | Jewish, Holidays, Vegetables, Pancakes | 16 | servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <[email protected]> on Sep 13, 1998, converted by MM_Buster v2.0l.
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