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Spinach Hamburgers (Keftes De Spinaca)
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These spinach-beef patties have a wonderful flavor. I'm familiar with a variation that uses cumin and turmeric and is served in a tomato sauce. The spinach must be squeezed dry thoroughly or the excess water will prevent proper frying.

Serves: 20 patties

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Sephardic Meat Entree

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4 10 oz. packages of chopped spinach, thawed and squeezed dry.
1 lb. ground beef
2 eggs
1/4 cup matza meal
1 tsp. crushed garlic
3/4 cup chicken broth
Salt and pepper, to taste
Vegetable oil, for frying
1/4 cup lemon juice


  1. Combine spinach, ground beef,eggs, matza meal, salt, pepper and crushed garlic and mix well.
  2. Add in chicken broth and continue mixing.
  3. Shape into small patties - the size if per your preference but you should get about 20 patties using golf ball sized portions.
  4. Heat vegetable oil over medium heat in a medium-sized skillet. Oil should cover the bottom to a depth of a 1/4 inch.
  5. Fry patties in batches, turning once, until browned.
  6. Drain on paper towels and sprinkle with lemon juice, to taste.
  7. Transfer patties to a 9x13 inch baking dish, cover with foil, and bake at 450 F for 15 minutes.
  8. Lower temperature to 300 F and continue baking for 25 minutes.
  9. Remove the foil and bake for a few minutes to brown liquid.
  10. Enjoy!

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