spinach patties
 
1 lb.  spinach leaves, rinsed
2 oz.  cream cheese
1 Tbsp  freshly grated parmesan cheese
2   eggs
2 oz.  fresh white bread crumbs
  vegetable oil, for frying
 
walnut sauce: 
 
2 oz.  walnuts, toasted
1/2 oz.  fresh white bread crumbs
1 Tbsp  walnut oil
3   fl oz milk
1 tsp  lemon juice
1 tsp  chopped fresh tarragon
  salt
  pepper
  tarragon sprig, to garnish
 
in a large saucepan, cook spinach with only the water that clings to 
leaves 2 to 3 minutes or until just wilted. cool slightly, then drain 
and squeeze out excess liquid. set aside to cool completely. meanwhile, 
prepare sauce: in a food processor or blender, process walnuts until 
finely ground. add bread crumbs and oil and, with motor running, 
gradually add milk through the food tube, processing until smooth. stir 
in remaining sauce ingredients and season to taste. 
 
finely chop cooled spinach. beat in cream cheese and parmesan cheese, 1 
egg, salt and pepper until mixed. in a small bowl, beat remaining egg. 
form spinach mixture into 8 patties. dip first into beaten egg, then 
into bread crumbs until well coated. in a small skillet, heat oil. 
add patties; cook 3 to 4 minutes on each side until golden-brown. drain 
well on paper towels. serve hot, warm or cold with walnut sauce. 
garnish with tarragon. 
makes 4 servings. 
 
source: 
http://www.cateringark.co.uk/recipes/ingredients/spinach_patties.htm 
 
 
 
 
 
 
(ID: 74460) Mirror: rec.food.recipes: Thu, Mar 24, 2005


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