Dawn NoltAuthorDawn Nolt
RatingDifficultyIntermediate

Spinach Garlic Potato Patties are soft on the inside and crispy on the outside, perfect served as an appetizer, snack or tasty side dish.

Yields10 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

 1 lb potatoes, peeled, boiled and quartered
 ¼ cup milk
 1 tbsp butter
 1 tbsp canola oil
 1 onion, diced
 10 oz baby spinach
 3 garlic cloves, minced
 1 tsp salt
 ¼ tsp coarse ground black pepper
 1 cup parmesan cheese, shredded
 2 lemon juice
 1 Nature's Yoke egg, lightly beaten
 2 cups panko crumbs
 ½ cup canola oil, for frying (add more as needed)
 Greek yogurt or sour cream

1

Beat cooked potatoes and milk together in a large mixing bowl until smooth and creamy. Set aside.

2

Heat butter and 1 T. oil in a large skillet over medium heat. Add chopped onions and cook for 2-3 minutes, until translucent.

3

Add spinach and garlic to skillet; season with salt and pepper and cook for 2 minutes, or until spinach is wilted.

4

Remove from heat and add spinach mixture to the potatoes. Stir in cheese, lemon juice, egg and panko crumbs until thoroughly combined and smooth. Shape the mixture into patties.

5

Heat canola oil in skillet. Working in batches, fry each patty on both sides until golden brown and crispy, about 3-4 minutes per side. Serve warm with Greek yogurt or sour cream.

Ingredients

 1 lb potatoes, peeled, boiled and quartered
 ¼ cup milk
 1 tbsp butter
 1 tbsp canola oil
 1 onion, diced
 10 oz baby spinach
 3 garlic cloves, minced
 1 tsp salt
 ¼ tsp coarse ground black pepper
 1 cup parmesan cheese, shredded
 2 lemon juice
 1 Nature's Yoke egg, lightly beaten
 2 cups panko crumbs
 ½ cup canola oil, for frying (add more as needed)
 Greek yogurt or sour cream

Directions

1

Beat cooked potatoes and milk together in a large mixing bowl until smooth and creamy. Set aside.

2

Heat butter and 1 T. oil in a large skillet over medium heat. Add chopped onions and cook for 2-3 minutes, until translucent.

3

Add spinach and garlic to skillet; season with salt and pepper and cook for 2 minutes, or until spinach is wilted.

4

Remove from heat and add spinach mixture to the potatoes. Stir in cheese, lemon juice, egg and panko crumbs until thoroughly combined and smooth. Shape the mixture into patties.

5

Heat canola oil in skillet. Working in batches, fry each patty on both sides until golden brown and crispy, about 3-4 minutes per side. Serve warm with Greek yogurt or sour cream.

Spinach Garlic Potato Patties