Ingredients
-
4 1/2
-
1
-
2
-
1/4
-
2
-
2
-
1
-
1
-
-
-
-
-
-
-
Directions
Beef and Spinach Fritters, Based on a recipe from an article in Bon Appetit’s May 1985 issues called The Exciting Flavors of Tunisia by Copeland Marks , These were very good I havved the recipe and made regular sized burgers Served with mashed potatoes and beef gravy Very yummy and a good way to sneak the green stuff into DH although DD didn’t fall for it , These meatballs were moist and wonderfully flavoursome I moistened my bread with red wine instead of water, and used baby spinach leaves, including the stalks which are always soft enough not to need removing I halved the salt and doubled the garlic (personal taste preferences) Because I’m always trying to lower the fat content, I cooked my meatballs on a tray, covered loosely with foil, at a medium temperature in the oven for about 25 minutes I also added 1/2 cup of fresh, chopped parsley in step 3 We ate these with pasta and MarraMamba’s The Simplest Tomato Sauce Ever (Marcella Hazan) 273976 Loved these, mersaydees: thanks for sharing this great recipe which I know I’ll make again Made for NA*ME Tag
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Steps
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1
Done
|
Moisten Bread With Water; Squeeze Dry. Chop Finely and Set Aside. |
|
2
Done
|
Cook Spinach in Heavy Large Skillet Over High Heat and Stir Until Wilted. Cool Slightly; Squeeze Dry. Finely Chop. |
|
3
Done
|
in Medium Bowl, Mix Spinach, Beef, Bread, Onion, Eggs, Salt, Pepper and Garlic. |
|
4
Done
|
Shape Into 14 Patties (about 1/2 Cup Each). |
|
5
Done
|
Dredge in Flour, Shaking Off Excess. |
|
6
Done
|
Heat Oil in Heavy Large Skillet Over Medium-High Heat. |
|
7
Done
|
Add Patties and Fry Until Crisp on Outside and Cooked Through. |
|
8
Done
|
Serve Immediately. |
