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.

　　

Ingredients

Makes about 16 patties

　　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

　　

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.

　　NOTE

　　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.

　　Reprinted with permission from Olive Trees and Honey by Gil Marks. © 2004 Wiley Publishing, Inc.