Spinach Cakes

Next time you’re caught up with a bunch of spinach (or leftover mashed potatoes) you don’t know what to do with, make some spinach cakes. They’re tasty and nutritious. We love them topped with smoked salmon or a fried egg!

Getting hungry just writing this…

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SPINACH CAKES RECIPE

Yield: 6 CAKES

Prep Time: 15 TO 20 MIN

Cook Time: 15 MIN

Ingredients:

1 pound Russet potatoes
1 small yellow onion
2 garlic cloves
2 tablespoons olive oil
8 ounces fresh spinach leaves
1 teaspoon ground cumin
1 teaspoon sea salt, or to taste
½ teaspoon ground black pepper
1 medium egg, lightly beaten
1/2 cup breadcrumbs (or 1/4 cup flour)
1/3 cup rolled oats (optional)

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Olive oil for frying (about ¼ cup)

Directions:

Peel and cut the potatoes into cubes. Place them in a pot, cover with water and bring to a boil. Reduce the heat and simmer until the potatoes are soft, about 20 minutes. Drain and mash the potatoes with a potato masher. Place in a large mixing bowl and set aside.

While the potatoes are boiling, grind the onion and garlic in a food processor. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 2 to 3 minutes. Add the spinach and cook, turning occasionally, until wilted, about 5 minutes. Transfer to a cutting board. Chop the spinach finely with a chef’s knife until it resembles an herb jam.

Add the chopped spinach and the rest of the ingredients to the mashed potatoes. Mix well with your hands. Cover with plastic wrap and refrigerate for 1 hour.

Shape the mixture into cakes 2.5 to 3 inches in diameter.

Heat the frying oil in a large skillet. Cook the potato cakes over medium heat until golden brown and crispy, 7 to 10 minutes per side.

 

5 Responses to “Spinach Cakes”

  1. 1

    Monique — 08/07/2013 @ 5:30 pm

    Bonjour Nisrine..

    I actually think the addition of rolled oats is wonderful!

  2. 2

    Oriane — 08/08/2013 @ 7:23 am

    Bonjour Nisrine,

    Now I know what I’ll do with spinach this winter. I grow a french variety called “geante d’hiver” and always have an overabundance of it. This recipe will be perfect, and a nice change too.

    Trusting all’s well with you and your beautiful family.

    Comme toujours, merci.

  3. 3

    Eha — 08/08/2013 @ 9:02 pm

    How great to get such a simple but obviously moresih recipe for ingredients you are almost bound to have in your kitchen! Well, I have just the meal over the weekend to try this out on friends without spending a heap of time cooking!!!

  4. 4

    Samawi — 08/15/2013 @ 10:26 am

    hello Nisrine
    thanks for another great recipe and hope you and your family are all well.

    you mention frying – are we deepfrying or sauteeing/browning? just want to be sure. thanks!!!

    • Nisrine replied: — August 18th, 2013 @ 2:36 pm

      Thanks, Samawi. Either is fine. I panfried mine.

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