Published: by Absolutely Recipes, in the recipes category.

Mini Spinach and Herb Potato Cakes Recipe.

Ingredients:

3-4 yellow potatoes (about 2 cups of potatoes when mashed)
2 cups fresh spinach
3 TBSPs milk
1 1/2 cups shredded cheese
3/4 TSPs ground pepper
1/2 TSP dried oregano
1/2 TSP dried thyme
1/2 TSP dried basil
1 egg
1/2 cup plain breadcrumbs
Olive oil for frying (about 2 TBSPs per batch of potato cakes)
Sour cream for topping

Recipe Instructions:

Cut yellow potatoes into quarters and boil until fork tender (about 10 minutes or so).
Drain, and cool.

(I kept the skin on the potatoes, because I don't mind it; however, you are more than welcome to peel the potatoes before boiling.
)
In a small pan, cover and cook spinach over low heat until it has wilted (about 3-4 minutes), stirring every so often.

In a bowl, mash potatoes with a fork or potato masher.
Add in spinach, milk, cheese, pepper, and herbs.
Mix until well combined.
Add in the egg and breadcrumbs, and mix until combined.

In a medium sized pan, heat a couple Tbsp of olive oil over med-low heat.

To make the mini potato cakes, spoon 2 Tbsp of potatoes (per potato cake) into the oil (I make about 4-5 at a time).
Flatten the potatoes into a circle (about 1/4-1/2″ thick) and cook about 2 minutes per side.

Continue (adding more olive oil to the pan as needed) until you are out of potatoes.

For best results, serve immediately.
Top with sour cream, if desired.

Enjoy!

Back To Main Recipe List...