Just thinking about this recipe makes me want to light a candle in the kitchen when the sun has set early in the evening and dinner feels much later than it actually is. This recipe was shared with me from my mother-in-law approximately one million years ago – or more specifically just a few weeks after our first wedding anniversary as we prepared for Thanksgiving. I’m not sure if it’s origin, but I suspect it is from the Moosewood Inn cookbook, but has evolved over time in her kitchen and in mine. This recipe pairs well with couscous with vegetables and chickpeas, rice with dried apricots and pine nuts, rice and lentil stuffed bell peppers, spiced potatoes.
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 2 to 4 cloves garlic, minced
- 2 lbs fresh spinach, stemmed, cooked, chopped, and squeezed dry (20 oz frozen, squeezed dry)
- 1 cup fine dried bread crumbs
- about ¾ t salt
- ground black pepper to taste
- ½ t grated nutmeg or 1 ½ t cayenne
- substitute for 3 eggs (I use Just Egg or Bob’s Red Mill Egg Replacer)
- oil for frying
- lemon wedges for serving
- Heat oil over medium heat. Add the onion and garlic and sauté until soft—about 5 min.
- Remove from heat and add spinach,bread crumbs, salt, pepper, and nutmeg or cayenne.
- Stir in egg substitute. If the mixture is too loose, add a little more bread crumbs.
- Shape the spinach mixture into patties. In a large skillet, heat a thin layer of oil over medium heat. In batches, fry the patties, turning, until golden brown, about 3 minutes per side.
- Drain on paper towels. Serve warm with lemon wedges