Jerusalem Mallow Patties

700 grams mallows, young leaves and stems If you can't get mallows, 4.5 - 5 cups thawed, frozen spinach can substitute
3 slices stale bread soaked, squeezed and finely chopped (can be replaced with 3 medium boiled and mashed potatoes)
1 chopped onion
3 cloves garlic, chopped
3 eggs, beated
1 tsp salt
1/2 tsp pepper
1/2 tsp allspice
1/2 tsp turmeric
1.5 tsp baking powder
3 tbsp olive oil
bread crumbs for coating optional

Bring a pot with about 1.5 liters of water and a teaspoon of salt to a boil.
Stir in the mallows in several batches, each time about a quarter of the amount, for about 2 minutes.
Remove, drain, and cool.

If using frozen spinach, skip the blanching process. Go on to chop the spinach directly. Proceed with the recipe as directed.

Chop the blanched mallows coarsely.
In a large bowl, mix the mallows with the onion, garlic, and bread (or mashed potatoes).
In a separate bowl, beat the eggs with the salt and spices.
Add the egg mixture to the rest of the ingredients and mix well until you get a soft but not runny mixture. (If necessary, add breadcrumbs, a tablespoon at a time)
Form patties with your hands or form ovals with two spoons.
Heat 2-3 tablespoons olive oil in a frying pan.
Fry patties on both sides until nicely browned.

Chef Basson notes: “You can coat with the patties with breadcrumbs, but this will hide their beautiful green color.”