Sephardic Spinach Patties

This recipe I found in Olive Trees and Honey by Gil Marks
An absolutely wonderful way to eat spinach. Even spinach haters can’t resist them, especially when they are splashed with a little lemon juice; fresh juice does make a major difference in taste.

Ingredients:
3 tbsp extra virgin olive oil
1 large onion, chopped
2 to 4 cloves garlic, minced
900 gms fresh spinach, cooked, chopped and squeezed dry, or 560 gms thawed frozen chopped spinach, squeezed dry
1½ cups finely chopped walnuts
¾ tsp sea salt
Ground black pepper to taste
½ tsp grated nutmeg or ½ tsp cayenne
Egg replacer, equivalent of 3 eggs
Olive oil for frying
Lemon wedges for serving

Method: (Thermomix):
Place onion (quartered) and whole cloves garlic in TM bowl
Shred for 5 seconds on speed 5
Add the oil
Sauté at temp 100 degrees for 5 minutes on speed 1
Add Spinach, walnuts, salt, pepper, egg replacer and nutmeg
Mix for 10 seconds on speed 2
Shape spinach mixture into patties 4cm long and 2cm wide
In a large skillet, heat a thin layer of oil over medium heat
In batches, fry the patties, turning, until golden brown, about 3 minutes per side
Serve warm with lemon wedges

Method: (Conventional):
In a large skillet, heat olive oil over medium heat
Add onion and garlic and sauté until soft and translucent, about 5 minutes
Remove from heat and add spinach, walnuts, salt, pepper, egg replacer and nutmeg
Shape spinach mixture into patties 4cm long and 2cm wide
In a large skillet, heat a thin layer of oil over medium heat
In batches, fry the patties, turning, until golden brown, about 3 minutes per side
Serve warm with lemon wedges