Spinach Potato Cakes

A fantastic Mediterranean side dish, spinach potato cakes pair well with a variety of entrées or can serve as a light lunch by themselves. And the batter can be made the day before, sealed tight, and kept in the refrigerator until you’re ready to cook.

The spinach, young potatoes, and farm fresh eggs are popping up at the markets now (spring).

Good feta should be easy enough to hunt down at your local grocery.

 

Crispy on the outside. Light, fluffy, creamy on the inside.

I think just about every culture has a variation on a potato cake. From Jewish latkes to the Irish boxty and innumerable variations through history.

Which is a good thing. That means the idea of the dish is more or less universal, that is to say, wherever you go you’re bound to discover people who like fried potato cakes in one form or another.

You can count me amongst them. (Particularly the German kartoffelpuffer!)

spinach potato cakes ingredients

I’m using young Yukon gold potatoes today. Honestly, anything works, though something starchy works best of all. If your potatoes have thick skins, you might want to peel them before or after they cook.

For me, I use a 3.5 qt saucepan, cold water to an inch above the potatoes, bring to a boil, reduce to a rolling simmer, and cook until fork tender. Drain. (All told, about 20 minutes.)

potatoes cooking in water in a pan

Same pan, glug of olive oil, cook the spinach until it’s tender. Then chop it up.

spinach cooking in a pan

Make sure to let the potatoes and spinach cool off before you mix them with the egg.

Beat an egg in a mixing bowl.

mixing an egg in a bowl with a fork

Add the potatoes and mash well. Really, really well.

Stir in the chopped spinach and the feta.

Season with salt and pepper as desired — I use about 1 teaspoon kosher salt and 1/2 teaspoon of black pepper.

Mix it well.

spinach potato cake batter in a glass bowl

Cover it and let it cool in the refrigerator for an hour or even overnight. Did I mention you can get all of this ready the day before? Then you get to spend less time in the kitchen and more time with your supper companions!

When ready, heat your fry pan over medium-high heat and add a glug of olive oil. Swirl it all around to coat the pan.

Fry a small piece and taste it. Adjust salt and pepper if necessary.

 

Now, roll a meatball of batter between your palms and flatten a bit.

Dredge in flour, shake off the excess, and fry on each side until golden brown.

Let them cool on paper towels while you finish.

spinach potato cakes frying

Serve!

They’re also good with a bit of yogurt or sour cream. A little fresh dill never hurt anyone either.

spinach potato cakes served on a plate

Spinach Potato Cakes

Course: Side Dish
Cuisine: Mediterranean
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6 servings
Author: Bill

A fantastic Mediterranean side dish, spinach potato cakes pair well with a variety of entrées or can serve as a light lunch by themselves. And the batter can be made the day before, sealed tight, and kept in the refrigerator until you're ready to cook. Visit suppertimeblues.com to learn more.

Print

Ingredients

  • 4 cups fresh spinach, be generous
  • 6 smaller potatoes, about 1 pound
  • 1 cup feta, crumbled small
  • 1 egg, beaten
  • salt and pepper to taste
  • flour for dredging
  • olive oil for frying

Instructions

Prep

  1. Cook the potatoes until tender. About 20 minutes. Set aside to cool.

  2. Peel the potatoes (if using a thick skinned variety).

  3. Wilt the spinach in a tablespoon of olive oil just until tender. Set aside to cool on paper towels to dry, then chop. (If using frozen spinach, thaw the spinach and dry with paper towels.)

  4. Beat egg in a bowl. 

  5. Mash potatoes well in the bowl.

  6. Stir in spinach and feta.

  7. Cover and refrigerate for at least an hour or even overnight if desired.

Cook

  1. Heat a glug of olive oil in a fry pan over medium-high heat. Fry a small piece of the batter, taste, and adjust seasoning if needed.

  2. Roll a couple tablespoons of batter at a time into a meatball or ping pong ball size between your two palms. Then press gently to flatten into cakes. 

  3. Dredge each cake in flour, shake off excess.

  4. Fry small patties in olive oil over medium-high heat until browned on each side and set aside to cool on a paper towel.

  5. Serve, optionally with a bit of sour cream or yogurt.

Thanks for stopping by.

Be well. Cook for each other.

Bill (signature)

I hope you enjoyed this and found it useful. If so, please consider sharing it. And I'd really appreciate a recipe rating below if you made this dish at home. Thank you!

Instagram logo

If you make this recipe, post a photo with the hashtag #suppertimeblues and tag @suppertimeblues — I'd love to see it on Instagram, Facebook, or Twitter.

4 thoughts on “Spinach Potato Cakes

  1. Raggmunk (potato pancakes) are very popular here. However, I’ve never seen it made with spinach, dill yes but not spinach. Good thought.
    Here we usually fry with butter or cook in the oven. Butter in a pan is best in my book.
    Good looking recipe, one we’ll have to give a go.

    • Glad you like it. Like I said, I believe this is one of the universal dishes that everyone with access to potatoes makes. Thanks for dropping in.

      P.S. I love the name Raggmunk. Do you remember a song from the 50s, RaggMopp? One of my favorites.

  2. I love savory pancakes, and these sound and look beautiful/wonderful! It’s funny, because I’ve never used cooked potatoes. I just grate them raw, and typically add grated zucchini. I can’t wait to try this recipe! I’m sure the texture is very different.

    • Growing up, potato pancakes were a way to use leftover mashed potatoes from yesterday’s supper. I’ve even made them with a mix of cooked mashed potatoes and raw grated potatoes — usually when I didn’t have enough leftovers :). Thanks, Mimi.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.