| 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)
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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