Sephardic Spinach Patties

• 3 tablespoons olive oil or 3 tablespoons vegetable oil
• 1 large onion, chopped
• 2 -4 garlic cloves, minced (optional)
• 2 lbs fresh spinach, stemmed, cooked, chopped, and squeezed dry or 20 ounces thawed frozen chopped spinach, squeezed dry
• 1 cup matzo meal (or more or less) or 1 cup fine dry breadcrumb
• 3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
• ground black pepper
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon cayenne (optional)
• 3 large eggs, lightly beaten
• vegetable oil (for frying)
• lemon wedge, for serving

1. PREPARATION:.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the onion and, if using, the garlic and saute until soft and translucent, about 5 minutes.
4. Remove from the heat and add the spinach, matza meal, salt, pepper, and, if using, the nutmeg.
5. Stir in the eggs.
6. If the mixture is too loose, add a little more matza meal.
7. The mixture can be stored in the refrigerator for a day.
8. Shape the spinach mixture into patties 3 inches long and 1 1/2 inches wide, with tapered ends.
9. In a large skillet, heat a thin layer of oil over medium heat.
10. In batches, fry the patties, turning, until golden brown, about 3 minutes per side.
11. Drain on paper toweling.
12. Serve warm, accompanied with lemon wedges.
13. VARIATIONS.
14. Sephardic Spinach Patties with Cheese (Keftes de Espinaca con Queso):
15. Add 1 cup (4 ounces) shredded Muenster, Swiss, Gouda, or Cheddar cheese; or 1/4 cup grated kefalotyri or Parmesan cheese.
16. Sephardic Spinach Patties with Walnuts (Keftes de Espinaca con Muez): Substitute 1/2 to 1 cup finely chopped walnuts for the matza meal.
17. *To reheat the spinach patties, place in a large skillet, add 1 1/2 cups vegetable stock, and simmer over low heat for about 5 minutes.

olive oil, onion, fresh spinach, matzo meal, salt, ground black pepper, freshly grated nutmeg, cayenne, eggs, vegetable oil, lemon

Taken from www.food.com/recipe/sephardic-spinach-patties-249990 (may not work)