Sephardic Spinach Patties Food

SEPHARDIC SPINACH PATTIES

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.

SPINACH PATTIES

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.

SEPHARDIC SPINACH PATTIES

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.

SEPHARDIC SPINACH PATTIES

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-AND-FETA PATTIES

Steps:

• Bring 1/2 cup water to a simmer over medium-high heat in a large skillet or saucepan. Add spinach, cover, and cook until wilted and tender, 2 to 3 minutes. Drain in a colander. When cool enough to handle, squeeze out as much moisture as possible with your hands (or use a ricer to press out excess). Coarsely chop spinach and transfer to a large bowl.
• Heat oil in a medium heavy-bottomed skillet, such as cast iron, over medium. Add onion and cook, stirring occasionally, until tender but no color has developed, about 6 minutes. Transfer to bowl with spinach and let cool completely.
• Stir in flour, egg, nutmeg, 2 teaspoons salt, and 1/4 teaspoon pepper. Fold in feta. Form mixture into golf-ball-size rounds, then flatten slightly into 1-inch-thick patties. Transfer to a parchment-lined tray and refrigerate until cold, at least 2 hours or, loosely covered, up to 1 day.
• Pour a scant 1/2 inch oil into skillet. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes.
• Drain on a wire rack set over a rimmed baking sheet; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.