Photo by Judith Hausman
These easy meat patties resemble falafel.
The beginning of last week was Passover (while the end was Easter), so I turned to the Jewish cookbooks on my shelf. My family usually prefers the tried-and-true traditional dishes, but I still like to poke around for some new-to-me recipes. One of my favorite resources is a slim volume of recipes from the Sephardic (or Spanish-Portuguese-North African) Jewish community.
An apple or mint chutney is a good condiment for the meat patties and so is hot sauce. Frankly, I have a weakness for ketchup with any sort of beef. Turkish or Greek-style cucumber, red pepper or eggplant salads would be geographically correct sides. Unfortunately, none of these vegetables is local here in New York’s Hudson Valley! Maybe give my carrot-radish salad a try instead.
Spinach-Meat Patties
Yield: 12 patties
INGREDIENTS
- 6 to 8 ounces fresh spinach leaves, washed and chopped
- 1 1/2 pounds ground beef or lamb
- 1 egg, beaten
- juice of a lemon half
- 1 teaspoon cumin
- salt and pepper, to taste
- 1/2 cup flour, breadcrumbs or matzoh meal
PREPARATION
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