I know today is St. Patrick’s Day, and I should be focusing on Irish foods. I will be cooking up something Irish tonight. But that will be for tonight. For now, I am going to give you more of my Mediterranean meal. I am presenting you with some keftes de espinaca or spinach keftes. I served them with tzatziki sauce Lebanese Leftovers, dolmas and pita crisps.
Traditionally, keftes are made with meat, but mine were made with spinach instead. I also made them more like spinach cakes rather than meatballs. These are more like the Jewish leek patties. There are numerous types of kefte, including those made with meat, vegetables, or a combination of both. They have their roots in various Mediterranean cultures.
The word keftes means meatballs in the Ladino, or Judezmo, language. Keftes are from the Sephardic Jewish, Arabic and Ottoman cultures. When the Sephardic Jews were kicked out of Spain in 1492, they ended up in the Ottoman empire. They took their love of keftes, or albondigas, with them. In the Ottoman Empire, they were exposed to kofte, which were known as grilled meat torpedoes. From here, the keftes were created, when the Jewish version was infused with various fillers or leftover scraps, and the shape evolved into flattened fried patties. Kefte became a staple in Sephardic cuisine, with variations including meat-based, vegetable-based, and mixed versions. Keftes, also known as Keftikes in Sephardic cuisine, are croquettes, pancakes, patties, or fritters, usually made with vegetables, and other ingredients.
Leek patties (keftes de prasa) are particularly beloved, with leeks holding a special place in Jewish cuisine, often associated with the foods craved after the Exodus. They are fried, not grilled. These are a favorite, especially around Hanukkah. (Please, all my Jewish friends, help me out here and correct me where I am wrong. I am getting this information from the internet, and we all know the internet makes a ton of mistakes). Keftes de Espinaca, or Spinach Patties, are a cherished Sephardic dish rooted in the culinary histories of Spain and Portugal. These flavorful patties, crafted with fresh spinach, aromatic spices, and often enjoyed during Hanukkah, represent a rich tapestry of Sephardic heritage and tradition.
It is also believed the Ancient Greeks loved their keftes as well. In Greece, they are known as keftedes or keftethes. They are Greek meatballs.
Keftes de Espinaca
1/2 cup +1 TBSP canola, avocado or other oil with a high smoke point for cooking
1 onion, minced
1 TBSP garlic
10-12 oz fresh spinach, stems removed and chopped
1 egg
1 cup mashed potatoes
3/4 cup bread crumbs
salt & fresh ground black pepper to taste
pinch of cayenne pepper
lemon olive oil, optional
Make the mashed potatoes and let them cool slightly.
Sautee the onions and garlic together in about 1-2 TBSP of olive oil and the lemon olive oil, if using.
Once the onions are translucent, add the spinach and seasonings. Cook until the spinach is completely wilted.
Once cooked, add to the mashed potatoes, flour, bread crumbs and egg. Mix together thoroughly. Then form into patties and place them on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes or so before cooking.
When ready to cook them, add enough oil to deep skillet or pot to about 2 inches in depth. Bring the oil to 350* F or 180*C. Carefully place the patties into the hot oil and let cook for about 4 minutes, then carefully flip them over to continue to cook for an additional 4 minutes or so, or until they are golden brown. Place them on a paper towel when done to absorb the excess oil. Serve hot or warm.
These are a delicious vegetarian version of the traditional keftes, and can be enjoyed at any time.
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
A Jeanne in the Kitchen 