Sephardic Spinach Patties

• 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

1. 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.
2. VARIARIONS:
3. 1. add 1 cup shredded muenster, gouda swiss or cheddar cheese or 1/4 cup kefalotyri or parmesan cheese
4. 2. substitute 1/2 to 1 cup finely chopped walnuis for matzoh meal
5. 3. italian: add 3/4 cups raisins 30 minutes, then drain, plus 3/4 ups toasted pine nuts

olive oil, onion, garlic, fresh spinach, meal, psalt, pepper, pnutmeg, eggs, vegetable oil, lemon wedges

Taken from www.epicurious.com/recipes/member/views/sephardic-spinach-patties-52120081 (may not work)