| 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
<walbergr@mb.sympatico.ca> on Sep 13, 1998, converted by MM_Buster v2.0l.
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