Spinach Rissoles With Lemon Sauce — Jewish Food Society

Ingredients

• 1 ⅓ lb regular spinach leaves, rinsed and dried or pre-washed and then finely chopped
• 5 eggs, room temperature, whisked
• ⅔ cup all-purpose flour
• ⅔ cup bread crumbs
• 1 teaspoon salt
• ¼ teaspoon black pepper
• Vegetable oil, for frying
• ¼ cup boiling water
• 1 tablespoon chicken soup powder or 1 cube of chicken soup concentrate (optional)
• ½ cup freshly squeezed lemon juice
• ½ teaspoon salt