This is one of my absolute favorite recipes from my mother in law. I usually make it with Swiss Chard, which I grow in my garden, but when I do that I never measure anything. So in order to share it with you I made it this time with spinach I bought at Costco. Spinach or Chard, doesn’t matter, those are so tasty.
I start by steaming a pound of spinach. I use a pasta pot for that. I fill the bottom pot with an inch or so of water and turn the heat to high.
I let the water boil for 3-4 minutes until the leaves wilt.
This is how they look after 3-4 minutes.
It is very important to drain the water well. I usually leave the pot like that for half an hour or so.
Next step is to process the leaves in a food processor. Pulse them a few times. They don’t have to be pureed all the way.
Move the mixture to a bowl and add 4oz goat cheese. You can replace the goat cheese with feta if you wish. If you do that remember not to add too much salt because the feta is salty.
Lightly beat one egg in a separate bowl and add to the spinach mixture.
Next, add half a cup of matzo meal.
One teaspoon salt…
And one teaspoon black pepper.
Mix it all together.
Heat olive oil in a non stick pan. I use just enough to cover the bottom of the pan.
Create small patties from the spinach mixture and fry a couple of minutes on each side. Place aside on a plate lined with paper towel (sorry I am missing a picture here… The patties will look darker like in the first picture of this post).
Now, you can stop here and eat them like that. On a piece of bread with some mayo or just like that. Or, you can make a sauce for them….
The sauce is going to cook very fast, so make sure to prepare everything you need before you start.
I use one bunch of cilantro.
Wash it, remove the steams and chop roughly.
Three cloves of garlic…
You will also need one lemon, black pepper, chicken flavor bouillon and a cup and a quarter of water which I forgot to add to the picture.
Heat a tablespoon or so of olive oil in a non stick wide pan.
Add the garlic when the oil is hot, lower the heat to medium low and keep frying for a minute or so.
Throw in the cilantro…
After another minute, it will look like that.
Add the chicken flavor and black pepper.
Squeeze the juice from one lemon into the pot and mix it all together. This should all be boiling by now.
Place the patties in the pot and cook about 7 minutes.
That is it. I know it looks like a lot of work but it is not that bad, I promise.
And it is so worth it. You have to make sure to have real good bread on hand. I sometimes spread the bread with some mayo and top it with patties, making sure not to forget some sauce. It is lemony, garlicky, light, and oh so very delicious. I really hope you’ll try it.
- FOR THE PATTIES:
- 1lb spinach or chard leaves
- 4oz goat or feta cheese
- 1/2 cup matzo meal
- 1 teaspoon salt
- 1 teaspoon pepper
- Olive oil for frying
- FOR THE SAUCE:
- 1 tablespoon olive oil.
- 1 bunch of cilantro leaves, chopped.
- 3 cloves of garlic, minced.
- Juice from 1 lemon.
- 1 teaspoon chicken flavor bullion.
- Ground black pepper.
- 1 1/4 cups of water.
- Steam spinach leaves. Drain well.
- Pulse leaves in food processor few times. Transfer the mixture to a bowl.
- Add cheese, egg, matzo meal, salt and pepper. Mix.
- Heat olive oil in a non stick pan (just enough to cover the bottom of the pan).
- Make patties from the spinach mixture and fry a couple minutes on each side.
- When done, place aside on a plate lined with paper towel.
- To make the sauce, heat a tablespoon of olive oil in a wide pan.
- Add the minced garlic and cook until fragrant and golden.
- Lower the heat to medium low. Add water, cilantro, lemon juice, chicken flavor and pepper.
- Mix well and bring to a boil.
- Place patties in the sauce and cook uncovered for 7 minutes.
- Serve on bread or as a side dish.