PATTIES:
1 lb spinach leaves, rinsed
1/4 C cream cheese
1 T freshly grated Parmesan cheese
2 eggs
1 C fresh white bread crumbs
vegetable oil, for frying
WALNUT SAUCE:
2/3 C walnuts, toasted
1/4 C fresh white bread crumbs
1 T walnut oil
1/3 C milk
1 T lemon juice
1 T chopped fresh tarragon
salt
pepper
tarragon sprig, to garnish |
In a large saucepan, cook spinach (with only the water that clings to the leaves from rinsing) 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
16 small patties.(dollar pancake size)
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. |
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