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Spinach Cakes

Louisiana Real and Rustic

By Emeril Lagasse and Marcelle Bienvenu,
 1996, William Morrow and Co., Inc.

“These savory little cakes are spiked with Pernod, an anise-flavored
liqueur than sharpens the flavor of the spinach. Moist and fragrant,
they’re excellent with… Shrimp Pernod or any of the oyster dishes.”

4 cakes

1/2 stick (4 tablespoons) butter
1/2 cup flour
1/2 cup chopped onions
1 cup milk
4 cups cleaned and stemmed fresh
spinach (about 6 ounces)
1 1/4 teaspoons salt
1/8 teaspoon cayenne
1/4 teaspoon ground white pepper
1/4 teaspoon grated nutmeg
2 teaspoons chopped garlic
1/2 cup fine bread crumbs
2 tablespoons freshly grated Parmesan
1 tablespoon Pernod
1/4 cup vegetable oil
2 teaspoons Rustic Rub

1. Heat the butter in a skillet over medium-high heat. Add 1/4 cup of
the flour. Stirring constantly for 5 to 6 minutes, make a blond roux,
the color of sandpaper.
2. Add the onions and cook, stirring, for about 2 minutes, or until slightly wilted. Add the milk and stir until the mixture thickens, 3 to 4 minutes.
Add the spinach, salt, cayenne, white pepper, nutmeg, and garlic, and
cook, stirring, for about 4 minutes.
3. Remove from the heat. Add the bread crumbs, Parmesan, and Pernod
and mix well. Let cool for about 30 minutes. Divide the mixture into 4
equal portions and shape into patties.
4. Heat the oil in a nonstick skillet over medium-high heat. Combine
the remaining 1/4 cup flour and the Rub. Dredge the patties, coating
evenly, in the flour. Fry the cakes for about 1 1/2 minutes on each
side, or until golden.
5. Transfer to a warm platter and keep warm until ready to use. The
cakes can be reheated by placing them in a pie tin in a 400-degree F
oven for 4 to 5 minutes.
6. Serve warm.

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