These spinach potato patties or cakes, make amazing appetizers or sides. This recipe is a simple and easy recipe but so versatile it can be served with any meal from breakfast to dinner. You can serve them on their own, as a snack or in sandwiches and wraps too.
Aren't these patties just gorgeously green? I love green veggies, but I still have a hard time getting my kids including my husband to enjoy leaves. But, patties are always very popular with our family and while the corn fritters and chicken patties are their all-time favorites these definitely get eaten too. A little ketchup and chilly sauce are all they need.
Table of Content
Why make these patties
- Spinach is a wonderful green you must try and add to your diet no matter what your age.
- The recipe is simple easy and gets ready in less than 20 minutes.
- These can be served as appetizers or a side dish with any main course.
- And, they make perfect additions to sanwiches and wraps too!
- Today, I am using spinach but you can also use Swiss chard or mustard greens to make these patties.
- If you like Swiss chard also try my Crustless Swiss Chard Quiche as well as Crustless Kale Artichoke Ricotta Quiche
Ingredients and substitutes
- Spinach - I like using fresh spinach for this. You can use forzen but you must ensure that you squeeze out as much liquid as you can before using it.
- Potatoes - I think spinach and potatoes make a great combination. I also tried sweet potatoes. They do work, but my kids found them too sweet. You can try celeriac or parsnip as well, just keep an eye on the cooking time. I think celeriac takes a bit longer to cook, so you may be better off parboiling them. Haven't tried it yet.
- Cheese - I like the sharpness of the cheddar and the nutty flavor from the parmesan. But, any cheese would work just as well.
- Fresh Herbs - I am a cilantro person, so I use a lot of cilantro in my cooking. You are free to use parsley or any other fresh herb that works for you.
Step by step instructions
Prepare veggies
- Spinach - Clean, wash, and pat dry the spinach. Chop into small thin strips.
Pro tip - chopping the veggies large will prevent the mixture from holding its shape. So finely chopped works best. - Potato - Clean, peel and grate the potato using the thick side of the grater.
- Veggies mixture - Add all ingredients to a bowl, starting with the finely chopped spinach and grated potato. Followed by the onion, garlic, herbs, and grated cheese. Next, add in the flour. Season with salt, and pepper. Then, add the eggs. Combine well.
Pro tip - we want to prepare the mixture just before shaping and frying so the veggies do release too much liquid or go limp.
Pan-fry patties
- Add a tablespoon of oil to a large frying pan over medium heat. Use oil as needed to help prevent it from sticking.
Pro tip - I prefer to use a cast-iron skillet as it ensures nice crisp edges - Shape the patties - Using your hands shape small golf size balls with the mixture. Make a ball then flatten it on the palm of your hands. Carefully place them in the hot oiled frying pan.
- Cook the patties- You want to cook them on medium for about 5 to 6 minutes on each side. Remove them on a clean paper hand towel to absorb any excess oil.
Pro tip - Keep a close eye on the heat - the veggies are raw so you want to cook them on both sides slowly without getting too brown or brunt - Serve hot with ketchup and mayonnaise on the side.
Tips & troubleshooting
- Avoid grating the spinach and potatoes too thick. The food processor does a great job of grating evenly.
- If you do not want to use an egg - use a boiled mashed potato.
- Like crispy edges? use a cast-iron skillet - start on high then low the temperature so it cooks evenly.
- If you like leaves these are great in sandwiches and wraps. Make extra and save them in the freezer.
- To make this gluten-free add one boiled mashed potato and a tablespoon of cornstarch to hold the patties together
More patties recipes
- Swiss chard Patties
- Carrot Zucchini Patties
- Tuna Patties or Tuna Potato Patties
- Kidney Beans Swiss Chard Patties
- Leek Potato Patties
- Potato Latkes or Hanuka Potato Pancakes
- Minced chicken Patties
Frequently asked questions
These patties will keep in the fridge for 4 to 5 days. They even freeze beautifully for up to a month. I like to thaw them in the fridge overnight for best results
If you grate the spinach and potatoes too thick it will be too bulky to shape them into patties. You can try roughly chopping thru them again. Alternatively, you can also give it a few pulses in the food processor.
yes, you can use the stems just ensure they are chopped finely so they are not too bulky when forming into patties. Stems do make it difficult to hold the shape so one boiled mashed potato works great to hold it together.
You can substitute the eggs with 1 cup of mashed potatoes. The mashed potatoes do a great job of binding everything together and taste delicious too.
My kids eat these with ketchup. We often add them into our burger bread for sandwiches. I love using a side of sour cream or yogurt dip(try my yogurt dip shared with my carrot zucchini fritters).
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Printable Recipe
Spinach Potato Patties
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Ingredients
For patties
- 4 cups Spinach chopped
- 2 cups (400 g) Potato grated
- ¼ cup Onion chopped
- ½ tsp Garlic grated
- 2 Eggs large
- 4 tbsp All purpose flour
- ¼ cup (25 g) Parmesan cheese grated
- ¼ cup (30 g) Cheddar cheese
- ¼ cup Parsley or cilantro
- 1 tsp Salt
- ½ tsp Pepper
For pan-frying
- ¼ cup (4 tbsp) Oil to shallow fry
Yogurt dip/sauce
- ½ cup Greek yogurt
- 1 tsp Mustard paste
- 1 tsp Honey
- ¼ tsp Salt
- ¼ tsp Pepper
Instructions
Prepare Veggies
- Spinach - Clean, wash, and pat dry the spinach. Chop into small thin strips.Pro tip - chopping the veggies large will prevent the mixture from holding its shape. So finely chopped works best.
- Potato - Clean, peel and grate the potato using the thick side of the grater.
- Veggies mixture - Add all ingredients to a bowl, starting with the finely chopped spinach and grated potato. Followed by the onion, garlic, herbs, and grated cheese. Next, add in the flour. Season with salt, and pepper. Then, add the eggs. Combine well. Pro tip - we want to prepare the mixture just before shaping and frying so the veggies do release too much liquid or go limp.
Pan-fry patties
- Add a tablespoon of oil to a large frying pan over medium heat. Use oil as needed to help prevent it from sticking. Pro tip - I prefer to use a cast-iron skillet as it ensures nice crisp edges
- Shape the patties - Using your hands shape small golf size balls with the mixture. Make a ball then flatten it on the palm of your hands. Carefully place them in the hot oiled frying pan.
- Cook the patties- You want to cook them on medium for about 5 to 6 minutes on each side. Remove them on a clean paper hand towel to absorb any excess oil.Pro tip - Keep a close eye on the heat - the veggies are raw so you want to cook them on both sides slowly without getting too brown or brunt
- Serve with tomato sauce or yogurt dip on the side.
Yogurt dip/sauce
- Place all ingredients in a bowl and mix well to combine. Keep chilled in the fridge until needed.
Recipe Notes
- Chop the veggies finely. The food processor does a great job of chopping finely.
- If you do not want to use an egg - use a boiled mashed potato.
- Like crispy edges? Use a cast-iron skillet - start on high then low the temperature so it cooks evenly.
- If you like leaves these are great in sandwiches and wraps. Make extra and save them in the freezer.
- To make this gluten-free add one boiled mashed potato and a tablespoon of cornstarch to hold the patties together.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
TBS
Yummy! Do these freeze well?
Veena Azmanov
Yes, they do!
Sabrina Bradley
It was a wonderful outcome. A real good flavor ! The side for our dinner tonight with soup. Will definitely a keeper. I did add carrots for color and parmesan instead of cheddar. I will try to upload finished patty! Thanks for sharing. SB
Veena Azmanov
Thank you, Sabrina. So happy you enjoyed this recipe