Sephardic Spinach Patties

• 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

1. 1.
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. 2.
9. Shape the spinach mixture into patties 3 inches long and 1 1/2 inches wide, with tapered ends.
10. In a large skillet, heat a thin layer of oil over medium heat.
11. In batches, fry the patties, turning, until golden brown, about 3 minutes per side.
12. Drain on paper towels.
13. Serve warm, accompanied with lemon wedges.
14. Add 1 cup (4 ounces) shredded Muenster, Swiss, Gouda, or Cheddar cheese; or 1/4 cup grated kefalotyri or Parmesan cheese.
15. Substitute 1/2 to 1 cup finely chopped walnuts for the matza meal.
16. Add 3/4 cup raisins soaked in white wine for 30 minutes, then drained, and 3/4 cup toasted pine nuts.

olive oil, onion, garlic, fresh spinach, matza meal, salt, ground black pepper, nutmeg, eggs, vegetable oil, lemon wedges

Taken from www.epicurious.com/recipes/food/views/sephardic-spinach-patties-233358 (may not work)