What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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