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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Many years ago my mother made these only once. They were so good! She made about a dozen and my cousin ate 8 of them at once! For years I asked her about these and she unfortunately never remembered what I was talking about. Now that she’s passed I’ve been craving these and finally found the recipe! I’m so excited to make them. Thank you so much for sharing your recipe!
Aww – these were my mom’s favorite but I hardly ever appreciated them then. Now I love them. I hope you enjoy them..
Great tasting vegetable patties
Yummy! Do these freeze well?
Yes, they do!
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
Thank you, Sabrina. So happy you enjoyed this recipe