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.
Provided by mersaydees
Categories Meat
Time 40m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Moisten bread with water; squeeze dry. Chop finely and set aside.
- Cook spinach in heavy large skillet over high heat and stir until wilted. Cool slightly; squeeze dry. Finely chop.
- In medium bowl, mix spinach, beef, bread, onion, eggs, salt, pepper and garlic.
- Shape into 14 patties (about 1/2 cup each).
- Dredge in flour, shaking off excess.
- Heat oil in heavy large skillet over medium-high heat.
- Add patties and fry until crisp on outside and cooked through.
- Serve immediately.
Nutrition Facts : Calories 547.1, Fat 15.4, SaturatedFat 5.1, Cholesterol 74.3, Sodium 1403.7, Carbohydrate 75.5, Fiber 4.3, Sugar 6.6, Protein 25.1
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Antor Entertainment #641
[email protected]These fritters were a disaster! I followed the recipe exactly, but they turned out dry and crumbly. I'm not sure what went wrong.
noyon Hosaain
[email protected]These fritters were a bit bland for my taste. I think I would add some more seasonings next time. Otherwise, they were easy to make and had a nice texture.
Theresa Robinson
[email protected]These fritters were easy to make and very tasty. I used ground chicken instead of beef, and they were still very flavorful. I served them with a side of mashed potatoes and gravy, and they were a perfect comfort food meal.
ADI M AL-HAMAD
[email protected]I made these fritters for my family last night, and they were a hit! Everyone loved them. The fritters were crispy on the outside and fluffy on the inside, and the flavor was perfect. I will definitely be making these again.
Saim Mridha
[email protected]These fritters were delicious! I used ground turkey instead of beef, and they were still very flavorful. I also added some diced red bell pepper and onion to the batter, and that gave them a nice crunch. I will definitely be making these again!