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.

---

Steps

---

Preparation:.

---

In a large skillet , heat the olive oil over medium heat.

---

Add the onion and , if using , the garlic and saut 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 :.

---

Add 1 cup shredded muenster , swiss , gouda , or cheddar cheese.

---

Or 1 / 4 cup grated kefalotyri or parmesan cheese.

---

Sephardic spinach patties with walnuts : substitute 1 / 2 to 1 cup finely chopped walnuts.

---

Ingredients

---

olive oil, onion, garlic cloves, fresh spinach, matzo meal, table salt, ground black pepper, nutmeg, cayenne, eggs, vegetable oil, lemon wedge