Ingredients

3 T olive oil

1 large onion, chopped

2-4 cloves garlic, minced

2 lbs fresh spinach, stemmed, cooked, chopped and squeezed dry, or 20 oz thawed frozen, squeezeddry)

1 cup matzoh meal

3/4 ts psalt or 1.5 tsp kosher salt

Pepper

1/2 ts pnutmeg

3 large eggs beated

vegetable oil for frying

lemon wedges for serving

Preparation

  1. in large skillet, heat olive oil. Add onions and garlic. remove from heat, add spinach, matzoh meal, S&P, nutmeg. Stir in eggs. if too loose, add more matzoh meal.Shape into patties 3 x 1.5 inches with tapered ends. heat in thin layer of olive oil, fry until goilden brown, about 3 min per side. Drain on paper towles Serve with lemon wedges.

VARIARIONS:

  1. add 1 cup shredded muenster, gouda swiss or cheddar cheese or 1/4 cup kefalotyri or parmesan cheese
  2. substitute 1/2 to 1 cup finely chopped walnuis for matzoh meal
  3. italian: add 3/4 cups raisins 30 minutes, then drain, plus 3/4 ups toasted pine nuts