SEPHARDIC SPINACH PATTIES
Provided by yikes_edoc
Time 29m
Yield 16
Number Of Ingredients 12
Steps:
- 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 1/2 inch thick. In batches, fry patties, turning once, until golden brown on both sides. Drain on paper towels. Serve with lemon wedges.
SEPHARDIC SPINACH PATTIES
Keftes de Espinaca -- this is the closest thing I have found to Croquetas de Espinaca (Spinach Croquettes). A friend brought them over about 6 months ago and have been looking for them ever since. She bought them from a bakery that moved out of town. Even spinach haters can't resist them, especially when they're splashed with a little fresh lemon juice; fresh juice does make a major difference in taste. Onions add a sweet flavor and textural complexity.
Provided by Manami
Categories Spinach
Time 45m
Yield 16 patties
Number Of Ingredients 12
Steps:
- PREPARATION:.
- In a large skillet, heat the olive oil over medium heat.
- Add the onion and, if using, the garlic and sauté 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.
- 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 toweling.
- Serve warm, accompanied with lemon wedges.
- VARIATIONS.
- Sephardic Spinach Patties with Cheese (Keftes de Espinaca con Queso):
- Add 1 cup (4 ounces) shredded Muenster, Swiss, Gouda, or Cheddar cheese; or 1/4 cup grated kefalotyri or Parmesan cheese.
- Sephardic Spinach Patties with Walnuts (Keftes de Espinaca con Muez): Substitute 1/2 to 1 cup finely chopped walnuts for the matza meal.
- *To reheat the spinach patties, place in a large skillet, add 1 1/2 cups vegetable stock, and simmer over low heat for about 5 minutes.
Nutrition Facts : Calories 81.1, Fat 3.8, SaturatedFat 0.7, Cholesterol 39.7, Sodium 169.4, Carbohydrate 8.9, Fiber 1.6, Sugar 0.8, Protein 3.6
SEPHARDIC SPINACH PATTIES
Provided by Gil Marks
Categories Appetizer Fry Hanukkah Rosh Hashanah/Yom Kippur Spinach Kosher Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 16 patties
Number Of Ingredients 11
Steps:
- 1. In a large skillet, heat the olive oil over medium heat. Add the onion and, if using, the garlic and sauté 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.
- Sephardic Spinach Patties with Cheese (Keftes de Espinaca con Queso):
- Add 1 cup (4 ounces) shredded Muenster, Swiss, Gouda, or Cheddar cheese; or 1/4 cup grated kefalotyri or Parmesan cheese.
- Sephardic Spinach Patties with Walnuts (Keftes de Espinaca con Muez):
- Substitute 1/2 to 1 cup finely chopped walnuts for the matza meal.
- Italian Spinach Patties (Polpettine di Spinaci):
- Add 3/4 cup raisins soaked in white wine for 30 minutes, then drained, and 3/4 cup toasted pine nuts.
SPINACH PATTIES
Make and share this Spinach Patties recipe from Food.com.
Provided by PhoodPhight
Categories Low Cholesterol
Time 2h
Yield 16 patties, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, heat the olive oil over medium heat. Add the onion and, if using, the garlic and sauté until soft and translucent, about 5 minutes. Remove from the heat and add the spinach, bread crumbs, salt, pepper, and, if using, the nutmeg. Stir in the eggs. If the mixture is too loose, add a little more bread crumbs. The mixture can be stored in the refrigerator for a day.
- Shape the spinach mixture into patties. 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.
Nutrition Facts : Calories 147, Fat 6.6, SaturatedFat 1.1, Sodium 553.9, Carbohydrate 17.9, Fiber 3.8, Sugar 2.8, Protein 6.4
SEPHARDIC SPINACH PATTIES
Steps:
- 1. in large skillet, heat olive oil. Add onions and garlic. remove from heat, add spinach, matzoh meal, S&P, nutmeg. Stir in eggs. if too loose, add more matzoh meal.Shape into patties 3 x 1.5 inches with tapered ends. heat in thin layer of olive oil, fry until goilden brown, about 3 min per side. Drain on paper towles Serve with lemon wedges. VARIARIONS: 1. add 1 cup shredded muenster, gouda swiss or cheddar cheese or 1/4 cup kefalotyri or parmesan cheese 2. substitute 1/2 to 1 cup finely chopped walnuis for matzoh meal 3. italian: add 3/4 cups raisins 30 minutes, then drain, plus 3/4 ups toasted pine nuts
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