Spinach Potato Cakes

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 (makes 8 medium cakes)
Difficulty Level: Easy to Moderate
Cooking Intensity: Medium (Requires basic knife skills, mashing, and stovetop pan-frying)

Why You’ll Love This Recipe

Crispy Outside, Tender Inside: Double-coating or pan-frying at the right temperature ensures a satisfying, golden crust without making the interior heavy.
Great for Leftovers: Have leftover mashed potatoes in the fridge? You can skip the boiling step and whip these up in under 20 minutes.
Kid-Approved Greens: Finely wilted spinach seamlessly blends into creamy potatoes, making it a painless way to add more greens to family meals.
Meal Prep Friendly: These cakes freeze exceptionally well before or after cooking.

Potatoes: 1.5 lbs (approx. 700g) Yukon Gold or Russet potatoes, peeled and quartered
Fresh Spinach: 4 cups (approx. 120g) fresh baby spinach, washed and roughly chopped
Garlic: 2 cloves, minced
Green Onions / Scallions: 2 stalks, finely sliced
Butter or Olive Oil: 1 tbsp for sautéing

Egg: 1 large egg, lightly beaten
Cheese: 1/2 cup (approx. 50g) sharp cheddar, parmesan, or shredded mozzarella
Flour or Breadcrumbs: 3 tbsp all-purpose flour (or gluten-free blend)
Salt: 1 tsp fine sea salt (adjust to taste)
Black Pepper: 1/2 tsp freshly cracked
Nutmeg: A small pinch (optional, but elevates spinach and dairy flavors)

Breadcrumbs: 1/2 cup Panko breadcrumbs (for extra crunch)
Cooking Oil: 3–4 tbsp neutral oil with a high smoke point (avocado, canola, or vegetable oil)

Place peeled and quartered potatoes into a large pot and cover with cold water by at least an inch. Add 1 teaspoon of salt to the water.
Bring to a boil over high heat, then reduce to medium-high heat and simmer for 15–18 minutes, or until the potatoes are fork-tender.
Drain thoroughly in a colander. Allow them to steam-dry for 3–5 minutes—removing excess moisture is key to keeping your potato cakes from becoming soggy.
Return to the pot or a large mixing bowl and mash until smooth. Set aside to cool slightly.

Heat 1 tablespoon of butter or olive oil in a skillet over medium heat.
Add the minced garlic and sliced green onions. Sauté for about 1 minute until fragrant.
Stir in the chopped fresh spinach. Sauté for 2–3 minutes until fully wilted and reduced in volume.
Transfer the wilted spinach mixture onto a clean kitchen towel or paper towel and squeeze out any excess liquid.

In the bowl with the mashed potatoes, add the drained spinach mixture, beaten egg, shredded cheese, flour, salt, black pepper, and optional nutmeg.
Mix thoroughly with a spatula until all ingredients are evenly distributed.
Taste and adjust seasoning if necessary. (If the mixture feels overly wet, stir in an extra tablespoon of flour or breadcrumbs).

Divide the potato mixture into 8 equal portions.
Using damp hands, roll each portion into a smooth ball, then gently flatten into a patty about 3/4-inch thick.
Spread the Panko breadcrumbs onto a flat plate. Lightly press each side of the potato patties into the breadcrumbs until coated evenly.

Heat 2–3 tablespoons of oil in a non-stick skillet or cast-iron pan over medium-high heat until shimmering.
Carefully place 3 to 4 patties into the hot pan—do not overcrowd.
Fry for 4 to 5 minutes per side over medium heat, without moving them prematurely, until a deep golden-brown crust forms.
Transfer cooked potato cakes to a paper towel-lined plate to drain off excess oil. Repeat with remaining patties, adding a splash more oil if needed.

Moisture Control: Wet potatoes or watery spinach will break patties apart during frying. Squeezing out spinach water and letting boiled potatoes steam-dry are the two secrets to cohesive cakes.
Chilling Strategy: If you have time, place the shaped patties in the refrigerator for 20 minutes before frying. Cold patties hold their shape much better when hitting hot oil.
Pan Temperature: Keep an eye on your flame. If the heat is too high, the outside will burn before the inside warms through; if too low, the patties will absorb oil and become greasy.

Vegan Version: Replace the egg with 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water (let sit for 5 minutes), and use nutritional yeast or plant-based cheese.
Gluten-Free: Swap the flour and Panko for gluten-free versions or almond meal.
Herb & Spice Twist: Add 1/2 teaspoon of smoked paprika, garlic powder, or fresh dill to the mixture for an extra punch of flavor.

Serve these hot right out of the pan! Excellent toppings include:

(Calculated per serving / 2 cakes)