Spinach Keftes

Name: Spinach Keftes
Total time: 15 min
Yield: 12 small keftes
Cuisine: jewish
Ingredients: 2 tablespoons olive oil plus oil as needed for frying; 1/2 cup chopped onion; 2 cloves garlic, well minced; 1 1/2 cups packed, cooked chopped spinach, very well drained (see note); 1 egg; 1 egg yolk; Juice of 1/2 lemon; 1/4 teaspoon grated lemon rind; Pinch of nutmeg; 1/2 cup bread crumbs; Salt and freshly ground black pepper to taste

Recipe from Alayne Zatulov

Adapted by Florence Fabricant

Total Time: 15 minutes
Rating: 3(10)
Comments: Read comments

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Ingredients

Yield:12 small keftes

2tablespoons olive oil plus oil as needed for frying
½cup chopped onion
2cloves garlic, well minced
1½cups packed, cooked chopped spinach, very well drained (see note)
1egg
1egg yolk
Juice of ½ lemon
¼teaspoon grated lemon rind
Pinch of nutmeg
½cup bread crumbs
Salt and freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Heat 2 tablespoons of olive oil in a medium-sized skillet. Add onion, saute until tender but not brown, and then add garlic and saute a few minutes longer.
Step 2
In the container of a food processor, combine onion and garlic with spinach, egg, egg yolk, lemon juice and rind, nutmeg and bread crumbs, and process until blended. Season with salt and pepper.
Step 3
Pour olive oil to the depth of about ½ inch in a heavy skillet and heat. Form spinach mixture into patties, using a heaping tablespoon of the mixture for each patty. Fry until brown on one side, turn and brown the other side. Drain patties on absorbent paper.

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