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…
SPINACH CAKES RECIPE
YIELD: 6 CAKES
PREP TIME: 15 TO 20 MIN
COOK TIME: 15 MIN
- 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)
Olive oil for frying (about ¼ cup)
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.