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.
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.
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.
Place all ingredients in a bowl and mix well to combine. Keep chilled in the fridge until needed.
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.
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