Update my dinner status, I'm making this tonight.
Servings: 16 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 about 1 inch wide and 1/2 inch thick. In batches, fry patties, turning once, until golden brown on both sides. Drain on paper towels. Serve with lemon wedges. Yields 16 patties. PER SERVING: CALORIES 204, PROTEIN 8 G, FAT 12 G, CARBOHYDRATES 16 G Note: Originally cultivated in Persia in the 6th century, spinach was first introduced to Europe by way of the Moors about 1000 years ago. It quickly became a Sephardic favourite. Recipe by: Presidents Choice Magazine Posted to JEWISH-FOOD digest by Bob & Carole Walberg on Sep 13, 1998, converted by MM_Buster v2.0l.
