The Comfort Food Revolution Starts Here
Every home cook dreams of discovering a recipe that’s simultaneously easy, affordable, and absolutely irresistible. These spinach and potato cakes are that magical dish – a perfect blend of comfort, nutrition, and pure deliciousness that will transform your everyday cooking.
Ingredients (US & Metric Measurements)
Main Ingredients
- Potatoes: 2.2 lbs (1 kg)
- Fresh Spinach: 14 oz (400 g)
- Eggs: 2 large
- Breadcrumbs: 1 cup
- Parmesan Cheese: 1 oz (30 g)
- Mixed Cheese (Mozzarella/Cheddar): 3.5 oz (100 g)
Seasoning
- Salt: To taste
- Black Pepper: To taste
- Nutmeg: 1/4 teaspoon
- Olive Oil: For cooking
Step-by-Step Instructions
- Potato Preparation
- Wash and peel potatoes
- Cut into evenly sized chunks
- Boil in salted water until tender (15-20 minutes)
- Drain and mash completely smooth
- Spinach Processing
- Wash spinach thoroughly
- Blanch in boiling water for 2 minutes
- Drain and squeeze out excess moisture
- Chop finely
- Mixing the Base
- In a large mixing bowl, combine mashed potatoes
- Add chopped spinach
- Crack in two eggs
- Grate Parmesan cheese
- Season with salt, pepper, and nutmeg
- Mix until well combined
- Cheese Integration
- Dice or grate additional cheese
- Fold into potato-spinach mixture
- Add breadcrumbs to bind the mixture
- Forming Potato Cakes
- Use hands to form uniform patties
- Approximately 3 inches in diameter
- About 1/2 inch thick
- Cooking
- Heat olive oil in a large skillet
- Medium-high heat
- Cook potato cakes 3-4 minutes per side
- Golden brown and crispy exterior
- Ensure internal temperature reaches 160°F
Nutritional Information
Per Serving (2-3 Potato Cakes):
- Calories: 250-300 kcal
- Protein: 12-15g
- Fat: 15-18g
- Carbohydrates: 20-25g
- Fiber: 3-4g
Preparation Details:
- Prep Time: 25 minutes
- Cooking Time: 15 minutes
- Total Time: 40 minutes
- Servings: 4-6
Cooking Tips and Tricks
- Use starchy potatoes like Russet for best texture
- Ensure potatoes are completely dry after boiling
- Don’t skip squeezing moisture from spinach
- Use a non-stick pan for easier flipping
- Let potato cakes rest 2-3 minutes before serving
Variations and Substitutions
- Replace spinach with kale or Swiss chard
- Use gluten-free breadcrumbs
- Add herbs like thyme or parsley
- Swap Parmesan for nutritional yeast (vegan option)
- Add diced bacon for non-vegetarian version
Frequently Asked Questions
- Can I make these ahead of time? Prepare patties in advance, refrigerate, and cook when ready.
- Are they freezer-friendly? Yes, freeze uncooked patties between parchment paper.
- Can I bake instead of fry? Bake at 400°F (200°C) for 20-25 minutes, flipping once.
- What if I don’t have Parmesan? Use any hard cheese or extra breadcrumbs.
- Are these kid-friendly? Perfect for picky eaters – hidden vegetables and cheesy goodness!
Storage and Make-Ahead Tips
- Refrigerate cooked cakes for 3-4 days
- Reheat in oven or skillet to maintain crispiness
- Freeze uncooked patties up to 1 month
- Separate layers with parchment paper
- Thaw in refrigerator before cooking
A budget-friendly, nutritious meal that feels like a gourmet treat! These potato and spinach cakes will become your new favorite go-to recipe. Enjoy every delicious bite!
Bon appétit!