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!)
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.)
Same pan, glug of olive oil, cook the spinach until it’s tender. Then chop it up.
Make sure to let the potatoes and spinach cool off before you mix them with the egg.
Beat an egg in a mixing bowl.
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.
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.
They’re also good with a bit of yogurt or sour cream. A little fresh dill never hurt anyone either.
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. Visit suppertimeblues.com to learn more.
- 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
Cook the potatoes until tender. About 20 minutes. Set aside to cool.
Peel the potatoes (if using a thick skinned variety).
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.)
Beat egg in a bowl.
Mash potatoes well in the bowl.
Stir in spinach and feta.
Cover and refrigerate for at least an hour or even overnight if desired.
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.
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.
Dredge each cake in flour, shake off excess.
Fry small patties in olive oil over medium-high heat until browned on each side and set aside to cool on a paper towel.
Serve, optionally with a bit of sour cream or yogurt.