Are you ready to transform ordinary ingredients into a mouthwatering masterpiece that will have everyone asking for seconds? These Spinach Potato Cakes with Cheese are not just another side dish – they're a culinary adventure that combines the earthy goodness of spinach, the creamy texture of potatoes, and the irresistible richness of melted cheese. Perfect for busy weeknights, weekend brunches, or impressing your dinner guests, these golden-brown delights are about to become your new favorite recipe that bridges comfort food with gourmet cooking.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: International
Serves: 4 servings
Ingredients
- 500g spinach
- 500g potatoes
- 150g cheese
- 1 onion
- 2 eggs
- Salt to taste
- Pepper to taste
- Oil for frying
Instructions
- Wash the spinach thoroughly and remove any tough stems. Drain excess water and chop finely.
- Peel potatoes and cut into medium-sized cubes. Boil in salted water until tender, approximately 10-12 minutes. Drain and let cool slightly.
- Finely dice the onion into small, uniform pieces.
- Mash the boiled potatoes in a large mixing bowl until smooth with minimal lumps. Allow to cool for a few minutes.
- Add chopped spinach, diced onion, and grated cheese to the mashed potatoes. Mix thoroughly.
- Crack the eggs into the mixture and season with salt and freshly ground black pepper. Mix until all ingredients are well combined.
- Using clean hands, form the mixture into flat, round patties about 1-2 cm thick. Each cake should be approximately 7-8 cm in diameter.
- Heat oil in a large non-stick skillet over medium heat. Ensure the oil is hot but not smoking.
- Carefully place the potato cakes in the skillet, cooking for 3-4 minutes on each side until golden brown and crispy.
- Remove from skillet and place on paper towels to absorb excess oil. Let rest for 2-3 minutes before serving.
- Serve hot, optionally with a side of sour cream or yogurt sauce for added flavor.
Tips
- Moisture is Key: Make sure to thoroughly drain spinach and potatoes to prevent soggy cakes. Use a clean kitchen towel to squeeze out excess water from spinach.
- Temperature Matters: Ensure your potatoes are cooled slightly before mixing to prevent the eggs from cooking prematurely.
- Uniform Patties: Use wet hands when forming patties to prevent the mixture from sticking to your fingers and to create smooth, even cakes.
- Oil Temperature: Test the oil's readiness by dropping a small piece of mixture into the pan – it should sizzle immediately but not burn.
- Don't Overcrowd: Fry potato cakes in batches to maintain proper oil temperature and ensure crispy edges.
- Make Ahead Friendly: You can prepare the mixture in advance and refrigerate for up to 24 hours before cooking.
- Serving Suggestion: Experiment with dipping sauces like garlic aioli, tzatziki, or a spicy sriracha mayo to elevate the flavor profile.
Nutrition Facts
Calories: 288kcal
Carbohydrates: 31g
Protein: 17g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 116mg
