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Keftes de Espinaca con Muez

(Sephardic Spinach Patties with Walnuts)
Adapted from Olive Trees and Honey By Rabbi Gil Marks
Serves: 4-6 as a main course or 8-10 as a side dish

3 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, crushed
2-1/2 cups thawed frozen chopped spinach, squeezed dry
About 1 cup freshly ground walnuts
1/2 cup whole wheat dried bread crumbs or matza meal
About 3/4 teaspoon table salt
Ground black pepper to taste
1/2 teaspoon cayenne2 large eggs, lightly beaten
Flour for dredging
Vegetable oil for frying
Lemon wedges for serving

In a large skillet, heat the olive oil over medium heat. Add the onion and the crushed garlic. Sauté until soft and translucent, about 5 minutes. Remove from the heat and add the spinach, ground walnuts, bread crumbs, salt, pepper, and cayenne pepper. Stir in the eggs. If the mixture is too loose, add a little more bread crumbs and if the mixture is two dry, then add another egg. The mixture can be stored in the refrigerator for a day.

Shape the spinach mixture into patties 7.5cm (3 inches) long and 4cm (1-1/2 inches) wide, with tapered ends. Dredge the patties in flour and lightly pat off the excess. In a large skillet, heat a thin layer of oil over medium heat. Fry the patties, turning, until golden brown, about 3 minutes per side. Drain on paper towels. Serve warm, accompanied with lemon wedges.