Sephardic spinach patties with walnuts (Keftes de espinaca con muez) from Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (page 285) by Gil Marks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on December 13, 2019

    These were fine, but the flavor didn't grab me. I like walnuts in savory dishes in general, but I might like the author's non-walnut versions of this dish better. Author says frozen spinach can be used instead of fresh spinach, but given how much the spinach contributes to the flavor of the dish, I was glad I used fresh. I made the patties a bit smaller than specified in the recipe for a higher ratio of browned exterior to moist interior. They absorbed some, but not a ton, of oil during cooking. Best when fresh, but leftovers froze and reheated in the microwave pretty well.

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