Spinach Potato Patties
These spinach potato patties or cakes make amazing appetizers or sides. This recipe is simple and easy, yet versatile enough to 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.
Spinach is a nutrient-packed leafy green that brings a wealth of vitamins, minerals, and antioxidants to your diet. It’s versatile, delicious, and can be used in a variety of dishes, from salads to smoothies. Patties, on the other hand, are a delightful way to enjoy a mix of ingredients in a compact, flavorful form. They can be made from vegetables, meats, or legumes, and are often seasoned to perfection.
Combining spinach with patties results in a dish that’s not only healthy but also incredibly tasty. Spinach adds a vibrant green color and a subtle, earthy flavor that complements the other ingredients in the patties. Spinach patties are a fantastic way to incorporate more greens into your diet while enjoying a delicious and satisfying meal. They are perfect as appetizers, snacks, or even as a main course. Give them a try and experience the delightful combination of flavors and textures!
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 ready in under 20 minutes.
- These can be served as appetizers or a side dish with any main course.
- They also make perfect additions to sandwiches and wraps!
Ingredients and substitutes
- Spinach – I like using fresh spinach for this. You can use frozen, but be sure to squeeze out as much liquid as possible 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 also try celeriac or parsnip, just keep an eye on the cooking time. I think celeriac takes a bit longer to cook, so you may be better off parboiling it. Haven’t tried it yet.
- Cheese – I like the sharpness of cheddar and the nutty flavor of 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 you prefer.
Step-by-step: Spinach Potato Patties
- Prepare the veggies – Finely chop the spinach, add salt, and set it aside for 10 minutes. Grate the potato using the thick side of the grater. Add salt to the grated potato and set aside for 10 minutes. Then, squeeze as much water from the grated potatoes as possible.
- Veggie 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 the flour. Season with salt and pepper. Then, add the eggs. Combine well.
- Shape the patties: Use your hands to form small golf ball-sized patties with the mixture. Make a ball, then flatten it on the palm of your hand. Carefully place them in the hot, oiled frying pan.
- Cook the patties: Add oil to a hot cast-iron skillet on medium-high heat. Carefully place the prepared patties in the skillet. Cook them on medium heat for 5 to 6 minutes on each side. Remove them from the skillet and put them on a clean paper hand towel to absorb any excess oil.
- Yogurt dip or sauce: Combine all the ingredients in a bowl and mix until well blended. Refrigerate until needed.
Tips & troubleshooting
- Avoid grating the spinach and potatoes too thickly. The food processor does a great job of grating evenly.
- If you don’t want to use an egg, try using a boiled, mashed potato.
- Like crispy edges? Use a cast-iron skillet. Start on high, then lower the temperature so it cooks evenly.
- If you like leaves, these are great in sandwiches and wraps. Make extra and freeze them.
- To make this gluten-free, add one boiled, mashed potato and a tablespoon of cornstarch to hold the patties together.
- 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 the best results.
Yes, you can use the stems, just make sure they are chopped finely so they aren’t 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 to our burger buns for sandwiches. I love using a side of sour cream or yogurt dip (try my yogurt dip, shared with my carrot zucchini fritters).
Spinach Potato Patties
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.
Ingredients
- 2 bunches (4 cups) Spinach Clean, wash, and pat dry with paper towel
- 2 large (400 g) Potatoes grated
- 1 large Onion finely chopped
- 2 large Garlic cloves grated
- 2 large Eggs
- 4 tbsp (30 g) All purpose flour
- ¼ cup Parsley or cilantro
- ¼ cup (25 g) Parmesan cheese grated
- ¼ cup (30 g) Cheddar cheese
- 1 tsp Salt to taste
- ½ tsp Black pepper powder
- 2 – 4 tbsp cooking Oil to shallow fry
- ½ cup Greek yogurt Coconut yogurt for vegan
- 1 tsp Mustard paste
- 1 tsp Honey or maple syrup
- ¼ tsp Salt to taste
- ¼ tsp Black pepper powder
Method
- Prepare the veggies – Finely chop the spinach, add salt, and set aside for 10 minutes. Grate the potato using the thick side of the grater. Add salt to the grated potato and set aside for 10 minutes. Then, squeeze as much water from the grated potatoes as possible.2 bunches Spinach, 2 large Potatoes
- Veggie 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 the flour. Season with salt and pepper. Then, add the eggs. Combine well.1 large Onion, 2 large Garlic cloves, 2 large Eggs, 4 tbsp All purpose flour, ¼ cup Parsley or cilantro, ¼ cup Parmesan cheese, ¼ cup Cheddar cheese, 1 tsp Salt, ½ tsp Black pepper powder
- Shape the patties: Use your hands to form small golf-sized balls with the mixture. Make a ball, then flatten it on the palm of your hand. Carefully place them in the hot, oiled frying pan.
- Cook the patties: Add oil to a hot cast-iron skillet on medium-high heat. Carefully place the prepared patties in the skillet. Cook them on medium heat for 5 to 6 minutes on each side. Remove them from the skillet and put them on a clean paper hand towel to absorb any excess oil.2 – 4 tbsp cooking Oil
- Yogurt dip or sauce: Combine all the ingredients in a bowl and mix well. Refrigerate until needed.½ cup Greek yogurt, 1 tsp Mustard paste, 1 tsp Honey, ¼ tsp Salt , ¼ tsp Black pepper powder
Notes
- Avoid grating the spinach and potatoes too thickly. The food processor does a great job of grating evenly.
- If you don’t want to use an egg, try using a boiled, mashed potato.
- Like crispy edges? Use a cast-iron skillet. Start on high, then lower 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 and mashed potato, along with a tablespoon of cornstarch, to hold the patties together.
Equipment you will need
Nutrition
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I absolutely love the fact you added cheddar cheese in these delicious patties. Now I definitely must give this recipe a try. Patties look fantastic and so healthy. Love it!
Thanks, Natalie. yes, I love cheddar in these patties. Adds a nice sharp cheese taste.
What a fresh and nutritious way to use up some of the spinach that’s in season right now. We also have a bunch of kale so I may have to experiment with adding some of that, too.
Hey Claire. Yes, a great way to use up spinach.
This recipe for spinach potato patties is a great way to get spinach in my diet as a side dish.
Absolutely, Sharon
We go through a ridiculous amount of spinach in our house, and I’m always looking for new spinach recipes! Love these spinach cakes! Can’t wait to give them a try some time soon!
Thanks, Leanne. Yes, this one is a family favorite you must try.
These were so good! We were all happy with how they turned out and the greens made them even better!
Thank you, Eden. So happy you enjoyed these. Thank you so much for coming back to write this feedback.
What a great recipe to get your spinach and potatoes! Perfect and tasty way to get the kiddos to eat their greens. I’d like to have them during the week with our chicken. A great all around way to get your carb and green together.
Thanks, Marisa. yes, a great way to eat greens. Thanks
Yum! I am always on the lookout for new recipes with spinach and this one looks so perfect, as I love patties. Need to recreate these in my kitchen!
Thanks, Neha. This is delicious. You must try.
I love this recipe! Was so easy to make. This was a nice, simple, yummy side that the whole family can enjoy! Definitely making it again.
Thanks, Leslie. So happy you enjoyed it. Thanks for coming back to write this feedback. Love hearing from those who try my recipes
Spinach is one of my favorite things to enjoy! It is a forgotten veggie and I am glad to see these patties. I can’t wait to make them. Thank you!
Thanks, Deseree. Yes, we must use spinach more often in our diets.
Wow! I never really thought of this recipe. They look perfect. Can’t wait to try them.
Thanks, Maggie.