Keftes de Espinaca
Among my favorite spinach dishes are these simple but delicious patties. 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. These patties are traditional on Passover and Rosh Hashanah, corresponding to the emergence of the early and late spinach crops.
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.
Recipe information
Yield
Makes about 16 patties
Ingredients
Preparation
Step 1
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.
Step 2
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):
Step 3
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):
Step 4
Substitute 1/2 to 1 cup finely chopped walnuts for the matza meal.
Italian Spinach Patties (Polpettine di Spinaci):
Step 5
Add 3/4 cup raisins soaked in white wine for 30 minutes, then drained, and 3/4 cup toasted pine nuts.
