Spinach Patties (5) Collection

Discussion in 'Food and nutrition' started by Edoc, Mar 24, 2005.

  1. Edoc

    Edoc Guest

    Spinach Patties
    Spinach Patties
    Rosemary and Garlic Spinach Patties
    Spinach Patties Deluxe
    Sephardic Spinach Patties (Keftes de Espinaca)



    Spinach Patties

    2 pounds frozen spinach (or precooked)
    4 eggs
    Salt
    Pepper (be generous)
    1/2 cup bread crumbs
    Oil for frying

    Drain spinach well. Chop well or work in a food processor. Add eggs,
    salt, pepper and bread crumbs. Make patties or use a big spoon and fry
    them. No baking here. Serve warm with some lemon juice on top.

    Source: http://www.jewish-food.org/recipes/spinpatt.htm





    Spinach Patties

    1 lb spinach leaves, rinsed
    2 oz cream cheese
    1 tablespoon freshly grated Parmesan cheese
    2 eggs
    2 oz fresh white bread crumbs
    vegetable oil, for frying

    Walnut Sauce:

    2 oz walnuts, toasted
    1/2 oz fresh white bread crumbs
    1 tablespoon walnut oil
    3 fl oz milk
    1 teaspoon lemon juice
    1 teaspoon chopped fresh tarragon
    salt
    pepper
    tarragon sprig, to garnish

    In a large saucepan, cook spinach with only the water that clings to
    leaves 2 to 3 minutes or until just wilted. Cool slightly, then drain
    and squeeze out excess liquid. Set aside to cool completely. Meanwhile,
    prepare sauce: In a food processor or blender, process walnuts until
    finely ground. Add bread crumbs and oil and, with motor running,
    gradually add milk through the food tube, processing until smooth. Stir
    in remaining sauce ingredients and season to taste.

    Finely chop cooled spinach. Beat in cream cheese and Parmesan cheese, 1
    egg, salt and pepper until mixed. In a small bowl, beat remaining egg.
    Form spinach mixture into 8 patties. Dip first into beaten egg, then
    into bread crumbs until well coated. In a small skillet, heat oil.
    Add patties; cook 3 to 4 minutes on each side until golden-brown. Drain
    well on paper towels. Serve hot, warm or cold with walnut sauce.
    Garnish with tarragon.
    Makes 4 servings.

    Source:
    http://www.cateringark.co.uk/RECIPES/ingredients/spinach_patties.htm





    Rosemary and Garlic Spinach Patties

    Makes 6 patties
    These delicious cakes will melt in your mouth.

    2 teaspoons olive oil
    1 large onion, chopped (1 cup)
    3 cloves garlic, finely chopped
    1 package (10 ounces) Cascadian Farm frozen organic chopped spinach,
    thawed and drained
    2/3 cup instant mashed potatoes (dry)
    1/2 cup unseasoned Progresso dry bread crumbs (any flavor)
    1/4 cup grated Parmesan cheese
    2 teaspoons finely chopped fresh rosemary leaves or 1/2 teaspoon dried
    rosemary leaves, crumbled
    1/2 teaspoon salt
    1/2 teaspoon pepper
    2 eggs, beaten

    Heat oil in 10-inch nonstick skillet over medium heat. Cook onion,
    garlic and spinach in oil 3 minutes, stirring frequently. Stir in
    remaining ingredients until blended.
    Press mixture into six 1 3/4-inch balls; flatten into patties. Cook
    patties in same skillet until golden brown, turning once.
    Heat oven to 375 F. Place patties on nonstick cookie sheet. Bake
    about 10 minutes or until patties are hot.

    Source: http://www.muirglen.com/cfarm/recipes/recipe.asp?rid=46121





    Spinach Patties Deluxe

    1 (10-oz) package frozen spinach
    3/4 cup dry cottage cheese
    1/2 cup crushed cornflakes
    1/2 cup grated parmesan
    1/4 cup mayonnaise
    2 eggs, beaten
    salt and pepper to taste
    2 teaspoons oil
    1/2 cup grated Swiss cheese

    In medium bowl, combine all ingredients except oil and cheese; mix
    well. Shape into 6 patties about 1/3 cup each. In large skillet, heat
    oil; brown patties about 5 minutes on each side. Top with Swiss cheese.
    Serve immediately.

    Source: http://www.cdkitchen.com/recipes/recs/490/SpinachPattiesDelu
    xe62911.shtml






    Sephardic Spinach Patties (Keftes De Espinaca)

    Yield: 16 servings

    3 tablespoons olive oil or vegetable oil
    1 large onion - chopped
    2 cloves minced garlic - up to 3
    2 pounds chopped fresh spinach or frozen spinach - thawed and squeezed
    1 cup breadcrumbs or matzo meal
    4 large eggs - lightly beaten
    Salt and pepper
    1/4 teaspoon freshly grated nutmeg or 1/2 tsp cayenne - optional
    Vegetable oil for frying
    1 lemon - cut in wedges

    Heat oil in a large skillet over medium heat. Add onions and garlic and
    saute until soft and translucent, 5 to 10 minutes. Remove from heat and
    add spinach, breadcrumbs, eggs, salt and pepper to taste and nutmeg, if
    using. Stir, then remove to a mixing bowl.
    Heat about 1/4- inch oil in a large skillet. Shape spinach mixture into
    3-inch patties about 1 inch wide and 1/2 inch thick. In batches, fry
    patties, turning once, until golden brown on both sides. Drain on paper
    towels. Serve with lemon wedges. Yields 16 patties.

    Note: Originally cultivated in Persia in the 6th century, spinach was
    first introduced to Europe by way of the Moors about 1000 years ago. It
    quickly became a Sephardic favourite.

    Source: http://www.jewish-food.org/recipes/spinpat2.htm



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