Spinach Keftes

• 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

1. Heat 2 tablespoons of olive oil in a medium-sized skillet.
2. Add onion, saute until tender but not brown, and then add garlic and saute a few minutes longer.
3. 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.
4. Season with salt and pepper.
5. Pour olive oil to the depth of about 1/2 inch in a heavy skillet and heat.
6. Form spinach mixture into patties, using a heaping tablespoon of the mixture for each patty.
7. Fry until brown on one side, turn and brown the other side.
8. Drain patties on absorbent paper.

olive oil, onion, garlic, egg, egg yolk, lemon, lemon rind, nutmeg, bread crumbs, salt

Taken from cooking.nytimes.com/recipes/980 (may not work)