Sephardic Spinach Patties - cooking recipe

Ingredients

3 tablespoons olive oil or 3 tablespoons vegetable oil
1 large onion, chopped
2 -4 garlic cloves, minced (optional)
2 lbs fresh spinach, stemmed, cooked, chopped, and squeezed dry or 20 ounces thawed frozen chopped spinach, squeezed dry
1 cup matzo meal (or more or less) or 1 cup fine dry breadcrumb
3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
ground black pepper
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cayenne (optional)
3 large eggs, lightly beaten
vegetable oil (for frying)
lemon wedge, for serving

Preparation

PREPARATION:.
In a large skillet, heat the olive oil over medium heat.
Add the onion and, if using, the garlic and saute until soft and translucent, about 5 minutes.
Remove from the heat and add the spinach, matza meal, salt, pepper, and, if using, 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.
Shape the spinach mixture into patties 3 inches long and 1 1/2 inches wide, with tapered ends.
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 toweling.
Serve warm, accompanied with lemon wedges.
VARIATIONS.
Sephardic Spinach Patties with Cheese (Keftes de Espinaca con Queso):
Add 1 cup (4 ounces) shredded Muenster, Swiss, Gouda, or Cheddar cheese; or 1/4 cup grated kefalotyri or Parmesan cheese.
Sephardic Spinach Patties with Walnuts (Keftes de Espinaca con Muez): Substitute 1/2 to 1 cup finely chopped walnuts for the matza meal.
*To reheat the spinach patties, place in a large skillet, add 1 1/2 cups vegetable stock, and simmer over low heat for about 5 minutes.