These spinach potato patties, also known as spinach cakes, make great appetizers or a side dish. They are easy to make, and full of nutritious greens. And are absolutely delicious to enjoy any time of the year. Serve them as a snack with ketchup, or you can also put them in mini burger buns for a quick veggie burger.
Aren't these patties jut gorgeously green? I love green veggies, but I still have a hard them with the other clowns in my family, including my husband. And one of the easy ways I used to feed them greens is in such patties. You must remember my Swiss Chard and Parsnip patties and leek potato patties. Well, these are spinach and potato but it's very similar.
What's amazing with my kids is otherwise they do not fancy leaves. But in patties, they just go down so easy. My son will eat a plate full of these with ketchup and really enjoy them too! Which is why I make them more often then I want to. Ha!!
I have put these on the table with a few burger buns on play dates, and guess what, the kids enjoyed them. I think kids love anything in the form of patties or balls right? And I know it's not just my kids.
Ingredients and substitutes
- Spinach - Well, this one is made with spinach. And yet, any leafy green that you fancy would work just as well. Keep the quantity the same, so the rest of the ingredient will blend well together.
- 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. As long as you like the flavor, it will work in this recipe.
Step by step instructions (Pin)
Prepare veggies
- Clean, wash and pat dry the spinach well.
- Chop into small thin strips or as desired.
- Clean, peel and grate the potato (use the thick side of the grater).
- Next, clean and chop onions as finely as you can.
Prepare batter
- Add all ingredients in a bowl.
- Starting with the spinach and potato - mix well.
- Add in the finely chopped onion and grated garlic - mix well.
- Followed by the cheeses and herbs.
- Next, add in the flour, salt, and pepper - mix well.
- Lastly, add the eggs - Mix well.
Cook patties
- In a large frypan, add a tablespoon oil.
- Using your hands, form small golf-size balls first, then flatten on the palm of your hands.
- Carefully place them in the hot oiled frypan.
- You want to cook them on medium for about 5 to 6 minutes on each side.
- 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 burnt.
- Use oil as needed to help cook.
- Once done - remove them on a clean paper hand towel to absorb any excess oil.
- Serve with ketchup 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
Frequently asked questions
If you gate 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).
Absolutely, try Swiss chard, collard greens. Both work beautifully with this recipe.
There is so many of our everyday fresh produce that works great with patties, fritter or cakes. Try my
Carrot Zucchini Patties
Tuna Potato Patties
Kidney Beans Swiss Chard Patties
Vegan Kidney Burgers
Leek Potato Patties
or Leek Potato Cakes
Tuna Patties
Potato Latkes or
Hanuka Potato Pancakes
Minced chicken Patties
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Spinach Potato Patties aka Spinach Cakes
Print Pin RateDescription
Ingredients
- 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 Cilantro/parsley
- 1 tsp Salt
- ½ tsp Pepper
- ¼ cup (4 tbsp) Oil to shallow fry
Instructions
Prepare Veggies
- Clean, wash and pat dry the spinach well.
- Chop into small thin strips or as desired.
- Clean, peel and grate the potato (use the thick side of the grater).
- Clean and chop onions finely.
Prepare batter
- Add all ingredients in a bowl.
- Starting with the spinach and potato - mix well.
- Add in the finely chopped onion and grated garlic - mix well.
- Followed by the cheeses and herbs.
- Next, add in the flour, salt, and pepper - mix well.
- Lastly, add the eggs - Mix well.
Cook Patties
- In a large frypan, add a tablespoon oil.
- Using your hands, form small golf-size balls first then flatten on the palm of your hands.
- Carefully place them in the hot oiled fry pan.
- You want to cook them on medium for about 5 to 6 minutes on each side.
- 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 burnt.
- Use oil as needed to help cook.
- Once done - remove them on a clean paper hand towel to absorb any excess oil.
- Serve with ketchup on the side.
Recipe Notes
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