Recipe Box -Sephardic Spinach Patties with Flax Seed - Power Foods

Last week, while I was preparing for Purim, the rest of the group (Power Foods) was cooking with Flax Seed.  I was baking cookies and although, I could have added flax seed meal, I didn't.  I waited until, this week and I made these delicious Spinach Patties.  Instead of the bread crumbs, used in the recipe, I subbed in the flax meal and Tortilla crumbs.  You could use any crumbly mixture.


At first, I was going to spice this up and add other vegetables but my gut told me to leave it, as is.  I am glad, I made that decision because the natural spinach taste, is one we like.  The first bite brought an, "Aha." from hubby.

I would make a change, next time I make these, and either chop the spinach very small or put it through the food processor, not fine but into smaller pieces.  The patties would have been better blended and easier to work with.  I am thinking that some cauliflower would be a good addition and perhaps, some cheese.

Sephardic Spinach Patties (adapted from Epicurious)

Ingredients:

3 tablespoons olive oil
1 large onion, chopped
2 pounds fresh spinach, stemmed, cooked, chopped, and squeezed dry,
1/2 cup crumbs (I used Tortilla crumbs)
1/4 cup flax seed meal

Ground black pepper to taste
1/2 teaspoon grated nutmeg
3 large eggs, lightly beaten
Olive oil for frying

Method:

1. In a large skillet, heat the olive oil over medium heat. Add the onion and, sauté until soft and translucent, about 5 minutes. Remove from the heat and add the spinach, crumbs and flax meal,  pepper, and the nutmeg. Stir in the eggs. If the mixture is too loose, add a little more matza meal. The mixture can be stored in the refrigerator for a day.

2. Shape the spinach mixture into patties 2 inches round. 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.

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