- 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 dried fine bread crumbs
- 2 tablespoons freshly grated parmesan
- 1 tablespoon Pernod
- 1/4 cup vegetable oil
- 2 teaspoon Rustic Rub
- 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.
- 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.
- 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.
- 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.
- 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 400ºF. oven for 4 to 5 minutes.
- Serve warm.