Spinach Keftes
- Total Time
- 15 minutes
- Rating
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Ingredients
- 2tablespoons olive oil plus oil as needed for frying
- ½cup chopped onion
- 2cloves garlic, well minced
- 1½cups packed, cooked chopped spinach, very well drained (see note)
- 1egg
- 1egg yolk
- Juice of ½ lemon
- ¼teaspoon grated lemon rind
- Pinch of nutmeg
- ½cup bread crumbs
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (12 servings)
64 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 64 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 2 tablespoons of olive oil in a medium-sized skillet. Add onion, saute until tender but not brown, and then add garlic and saute a few minutes longer.
- Step 2
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. Season with salt and pepper.
- Step 3
Pour olive oil to the depth of about ½ inch in a heavy skillet and heat. Form spinach mixture into patties, using a heaping tablespoon of the mixture for each patty. Fry until brown on one side, turn and brown the other side. Drain patties on absorbent paper.
- Use 1 pound of cooked spinach, about 20 ounces of fresh spinach or 1½ packages of frozen spinach.
Private Notes
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Comments
For Passover you could substitute matzah meal for the bread crumbs.