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Name: Sephardic Spinach Patties (Keftes De Espinaca)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: 2 lb Chopped fresh spinach or; 4 lg Eggs lightly beaten; 1 c Breadcrumbs or matzo meal; 1/4 ts Freshly grated nutmeg or 1/2; Salt and pepper; Vegetable oil for frying; 3 tb Olive oil or vegetable oil; 1 lg Onion chopped; 2 Cloves minced garlic; up to; 1 Lemon; cut in wedges

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INGREDIENTS

2 lb Chopped fresh spinach or
4 lg Eggs ; lightly beaten
1 c Breadcrumbs or matzo meal
1/4 ts Freshly grated nutmeg or 1/2
Salt and pepper
Vegetable oil for frying
3 tb Olive oil or vegetable oil
1 lg Onion ; chopped
2 Cloves minced garlic; up to
1 Lemon; cut in wedges

Servings

INSTRUCTIONS

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,

NOTES

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Sephardic Spinach Patties (Keftes De Espinaca)

2 lb Chopped fresh spinach or
4 lg Eggs lightly beaten
1 c Breadcrumbs or matzo meal
1/4 ts Freshly grated nutmeg or 1/2
 Salt and pepper
 Vegetable oil for frying
3 tb Olive oil or vegetable oil
1 lg Onion chopped
2 Cloves minced garlic; up to
1 Lemon; cut in wedges

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  <walbergr@mb.sympatico.ca> on Sep 13, 1998,

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Nutrition

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Serving Size: 1 Serving (130g)
Recipe Makes: 16 servings

Calories: 125
Calories from Fat: 89 (71%)

Amt Per Serving		% DV

	Total Fat 9.9g	13 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 1.4g
Cholesterol 264.4mg		81 %
Sodium 97.5mg		3 %
Potassium 93.8mg		2 %
Total Carbohydrate 1.1g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1g
Protein 7.9g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 125

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