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Jerusalem Mallow Patties

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Ingredients

  • 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

Instructions

  • 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.”