Best 2 Sephardic Spinach Patties Recipes

Discover the delightful flavors and textures of Sephardic Spinach Patties, a traditional dish with origins tracing back to the vibrant Jewish communities of Spain. Delightfully crispy on the outside and bursting with savory fillings inside, these patties are a culinary delight. Our collection of recipes offers diverse variations, ensuring that every palate can find its perfect match. From the classic Spinach Patties brimming with fresh spinach, aromatic herbs, and tangy feta cheese, to the indulgent Potato Spinach Patties with their comforting blend of mashed potatoes, spinach, and spices, our recipes cater to various tastes. Explore the innovative Vegan Spinach Patties, where spinach takes center stage with a delicious blend of chickpeas, vegetables, and zesty herbs. Don't miss the unique Turkish Spinach Patties, a delightful combination of spinach, feta cheese, and flaky filo pastry. With step-by-step guides and helpful tips, these recipes empower you to recreate these mouthwatering patties in your kitchen, bringing a taste of Sephardic heritage to your table.

Here are our top 2 tried and tested recipes!

SEPHARDIC SPINACH PATTIES

Sephardic Spinach Patties image

Provided by Gil Marks

Categories Appetizer Fry Hanukkah Rosh Hashanah/Yom Kippur Spinach Kosher Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes about 16 patties

Number Of Ingredients 11

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

Steps:

1. In a large skillet, heat the olive oil over medium heat. Add the onion and, if using, the garlic and sauté until soft and translucent, about 5 minutes. Remove from the heat and add the spinach, matza meal, salt, pepper, and, if using, the nutmeg. Stir in the eggs. If the mixture is too loose, add a little more matza meal. The mixture can be stored in the refrigerator for a day.
2. Shape the spinach mixture into patties 3 inches long and 1 1/2 inches wide, with tapered ends. In a large skillet, heat a thin layer of oil over medium heat. In batches, fry the patties, turning, until golden brown, about 3 minutes per side. Drain on paper towels. Serve warm, accompanied with lemon wedges.
Sephardic Spinach Patties with Cheese (Keftes de Espinaca con Queso):
Add 1 cup (4 ounces) shredded Muenster, Swiss, Gouda, or Cheddar cheese; or 1/4 cup grated kefalotyri or Parmesan cheese.
Sephardic Spinach Patties with Walnuts (Keftes de Espinaca con Muez):
Substitute 1/2 to 1 cup finely chopped walnuts for the matza meal.
Italian Spinach Patties (Polpettine di Spinaci):
Add 3/4 cup raisins soaked in white wine for 30 minutes, then drained, and 3/4 cup toasted pine nuts.

SEPHARDIC SPINACH PATTIES

SEPHARDIC SPINACH PATTIES image

Categories Vegetable

Yield 16

Number Of Ingredients 11

Ingredients

3 T olive oil
1 large onion, chopped
2-4 cloves garlic, minced
2 lbs fresh spinach, stemmed, cooked, chopped and squeezed dry, or 20 oz thawed frozen, squeezeddry)
1 cup matzoh meal
3/4 ts psalt or 1.5 tsp kosher salt
Pepper
1/2 ts pnutmeg
3 large eggs beated
vegetable oil for frying
lemon wedges for serving

Steps:

1. in large skillet, heat olive oil. Add onions and garlic. remove from heat, add spinach, matzoh meal, S&P, nutmeg. Stir in eggs. if too loose, add more matzoh meal.Shape into patties 3 x 1.5 inches with tapered ends. heat in thin layer of olive oil, fry until goilden brown, about 3 min per side. Drain on paper towles Serve with lemon wedges. VARIARIONS: 1. add 1 cup shredded muenster, gouda swiss or cheddar cheese or 1/4 cup kefalotyri or parmesan cheese 2. substitute 1/2 to 1 cup finely chopped walnuis for matzoh meal 3. italian: add 3/4 cups raisins 30 minutes, then drain, plus 3/4 ups toasted pine nuts

Tips:

To make the patties more flavorful, use fresh spinach and herbs. You can also add other vegetables, such as grated carrots or zucchini, to the batter.
If you don't have matzo meal, you can use breadcrumbs or flour instead. Just be sure to adjust the amount of liquid in the batter accordingly.
The patties can be cooked in a pan or baked in the oven. If you are cooking them in a pan, be sure to use a non-stick skillet and cook over medium heat.
Serve the patties hot or冷藏. They are delicious on their own or with a side of yogurt, tahini, or tomato sauce.

Conclusion:

Sephardic spinach patties are a delicious and easy-to-make dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover spinach. So next time you have some spinach on hand, be sure to give this recipe a try. You won't be disappointed!

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