Spinach & Potato Cakes – a delicious recipe with potatoes, onion, eggs, garlic, fresh spinach, matzo meal. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grate the potatoes and onions into a colander. Add 2 of the eggs and combine with the grated potato mixture. Add garlic and spinach. Mix well and press out excess liquid through the colander.
2
Transfer the potato mixture into a large mixing bowl. Add the remaining egg, the matzo meal, salt and pepper. Combine well with your hands. If the mixture is loose, add more meal. Allow the pancake mixture to rest 5 minutes while you heat the oil in a large nonstick skillet over medium heat.
3
Add large spoonfuls of the pancake mixture and press down gently with the back of the spoon to form 1/2-inch thick pancakes about 3 inches in diameter.
4
Cook 5 minutes until golden brown, turn pancakes and repeat the process until both sides are cooked. If the pancakes are still a bit undercooked, put them on a baking sheet for an additional 5-8 minutes in a 375-degree oven.
408
kcal
Calories
19
g
Fat
45
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 -8 medium potatoes, peeled, 1 medium onion, 3 eggs, 2 garlic cloves, minced, and more.
Yes, Spinach & Potato Cakes 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.
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