Name: Sephardic Spinach Patties
Yield: Makes about 16 patties
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

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.

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.

Recipe notes

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