Spinach, Garlic and Rosemary Griddlecakes Recipe

Name: Spinach, Garlic and Rosemary Griddlecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb idaho potato, peeled and cut into large pieces; 2 tablespoons olive oil, divided; 1 medium onion, minced; 2 garlic cloves, minced (1 tsp); 1 tablespoon minced fresh rosemary; 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry; 1 cup crumbled feta cheese; ½ cup grated parmesan cheese; 1 large egg; 2 teaspoons dried oregano; 1 teaspoon salt, to taste; 1 teaspoon fresh ground pepper; 1 cup dried breadcrumbs or 1 cup panko breadcrumbs

Servings: persons

1 lb idaho potato, peeled and cut into large pieces
2 tablespoons olive oil, divided
1 medium onion, minced
2 garlic cloves, minced (1 tsp)
1 tablespoon minced fresh rosemary
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 cup crumbled feta cheese
½ cup grated parmesan cheese
1 large egg
2 teaspoons dried oregano
1 teaspoon salt, to taste
1 teaspoon fresh ground pepper
1 cup dried breadcrumbs or 1 cup panko breadcrumbs

1
Preheat the oven to 375F.
2
Cover the potatoes with cold water and bring to a boil.
3
Simmer uncovered for 12 to 15 minutes, until tender.
4
Drain and mash lightly with a fork or potato masher.
5
Heat 1 tablespoon of the olive oil in a large nonstick pan, and saute the onion, garlic, and rosemary for 2 minutes, until the onion is softened.
6
Add the spinach to the pan and stir until spinach is heated through.
7
Combine the sauteed vegetables, cooked potatoes, feta cheese, Parmesan cheese, egg, oregano, salt, pepper, and bread crumbs in a large bowl and mix well.
8
Using an 8-ounce scoop as a measure, form the mixture into 10 griddlecakes.
9
Heat the remaining 1 tablespoon olive oil in a large saute pan.
10
Saute the griddlecakes until golden brown on both sides, about 2 minutes per side.
11
Place the griddlecakes on a baking pan in the center of the oven for 10 minutes to cook through.
12
Serve with marinara or your favorite sauce.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb idaho potato, peeled and cut into large pieces, 2 tablespoons olive oil, divided, 1 medium onion, minced, 2 garlic cloves, minced (1 tsp), and more.

Yes, Spinach, Garlic and Rosemary Griddlecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spinach, Garlic and Rosemary Griddlecakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions