Sephardic Spinach Patties Recipes

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

Sephardic Spinach Patties image

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

Ingredients

3 tablespoons olive oil or 3 tablespoons vegetable oil
1 large onion, chopped
2 -4 garlic cloves, minced (optional)
2 lbs fresh spinach, stemmed, cooked, chopped, and squeezed dry or 20 ounces thawed frozen chopped spinach, squeezed dry
1 cup matzo meal (or more or less) or 1 cup fine dry breadcrumb
3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
ground black pepper
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cayenne (optional)
3 large eggs, lightly beaten
vegetable oil (for frying)
lemon wedge, for serving

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

Sephardic Spinach Patties image

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.

Ingredients

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

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