A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Sephardic Spinach Patties
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- #31329
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 tablespoons olive oil or vegetable oil
1 large onion, chopped
2 cloves minced garlic, more if desired
2 pounds chopped fresh or frozen spinach, thawed and squeezed
1 cup breadcrumbs or matzo meal
4 large eggs, lightly beaten
salt and pepper
1/4 teaspoon freshly grated nutmeg
OR
1/2 teaspoon cayenne, optional
vegetable oil, for frying
1 lemon, cut in wedges
directions
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.
added by
yikes_edoc
nutrition data
Nutritional data has not been calculated yet.
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