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Categories:
olive oil onion garlic fresh spinach matza meal salt ground black pepper nutmeg eggs vegetable oil lemon wedges
Viewed: 8 - Published at: 6 years agoIngredients
- 3 tablespoons olive oil or vegetable oil
- 1 large onion, chopped
- 2 to 4 cloves garlic, minced (optional)
- 2 pounds fresh spinach, stemmed, cooked, chopped, and squeezed dry, or 20 ounces thawed frozen chopped spinach, squeezed dry
- About 1 cup matza meal or fine dried bread crumbs
- About 3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
- Ground black pepper to taste
- 1/2 teaspoon freshly grated nutmeg or 1/2 teaspoon cayenne (optional)
- 3 large eggs, lightly beaten
- Vegetable oil for frying
- Lemon wedges for serving
Method
- 1.
- In a large skillet, heat the olive oil over medium heat.
- Add the onion and, if using, the garlic and saute until soft and translucent, about 5 minutes.
- Remove from the heat and add the spinach, matza meal, salt, pepper, and, if using, the nutmeg.
- Stir in the eggs.
- If the mixture is too loose, add a little more matza meal.
- The mixture can be stored in the refrigerator for a day.
- 2.
- Shape the spinach mixture into patties 3 inches long and 1 1/2 inches wide, with tapered ends.
- In a large skillet, heat a thin layer of oil over medium heat.
- In batches, fry the patties, turning, until golden brown, about 3 minutes per side.
- Drain on paper towels.
- Serve warm, accompanied with lemon wedges.
- Add 1 cup (4 ounces) shredded Muenster, Swiss, Gouda, or Cheddar cheese; or 1/4 cup grated kefalotyri or Parmesan cheese.
- Substitute 1/2 to 1 cup finely chopped walnuts for the matza meal.
- Add 3/4 cup raisins soaked in white wine for 30 minutes, then drained, and 3/4 cup toasted pine nuts.
