The ingredients are similar to those of Spinach Gratin (page 489), but these are faster and crunchier, lightly thickened spinach patties that are cooked until crisp. Other vegetables you can prepare this way: none will be as quick as spinach, but you can make these with other greens—chard is especially good, but also kale and collards and even arugula and watercress.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and add salt. Add the spinach and onion and cook for just about a minute, until the spinach wilts. Drain thoroughly and cool a bit. Chop the spinach and put it and the onion in a bowl along with the eggs, cheese, and bread crumbs. Mix well, then add salt and pepper. If the mixture is too loose to form into cakes, add some more bread crumbs; if it’s too dry, add a little milk or another egg.
Step 2
Put half the oil and butter into a large skillet, preferably nonstick, over medium heat. Form the spinach mixture into small cakes (this amount will make 8 to 12) and cook without crowding—you will have to cook in batches—until nicely browned, about 5 minutes, adjusting the heat so the cakes brown evenly without burning, about 5 minutes. Turn once, then brown the other side, again about 5 minutes. Continue until all the spinach mixture is used up. Serve hot or at room temperature.
