Spinach-Potato Patties Recipe

Name: Spinach-Potato Patties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds red-skinned potatoes; 1 1/4 pounds spinach, well rinsed; 1 hot green chili, finely chopped; 1/4 cup cilantro leaves, minced; 1 teaspoon garam masala; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground black pepper; 1 1/4 teaspoons salt, or to taste; Juice of 1/2 lemon; 1 cup dry bread crumbs; 2 to 4 tablespoons vegetable oil; Green or tamarind chutney

Servings: persons

2 pounds red-skinned potatoes
1 1/4 pounds spinach, well rinsed
1 hot green chili, finely chopped
1/4 cup cilantro leaves, minced
1 teaspoon garam masala
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 1/4 teaspoons salt, or to taste
Juice of 1/2 lemon
1 cup dry bread crumbs
2 to 4 tablespoons vegetable oil
Green or tamarind chutney

1
Simmer potatoes in water to cover 20 to 30 minutes, until tender.
2
Drain.
3
Meanwhile, stem and finely chop spinach.
4
Place in a large bowl with chili, cilantro, garam masala, cayenne, black pepper, salt and lemon juice.
5
Add potatoes.
6
Mix all ingredients, squeezing with your hands.
7
There will be small chunks of potato.
8
Spread bread crumbs on a plate.
9
Form spinach-potato mixture into 12 3-inch patties, using 1/2 cup of the mixture for each.
10
Or use 1/4 cup each for 24 patties.
11
To shape, pack mixture into a metal measuring cup, and tap out onto plate.
12
Coat on both sides with crumbs.
13
Arrange patties in a single layer on a baking sheet, and refrigerate at least 1 hour.
14
Heat 1 tablespoon oil over medium heat in a large, heavy skillet.
15
Fry as many patties as will fit comfortably in the pan, turning once, until browned, about 4 minutes a side.
16
Repeat with remaining patties, adding more oil as needed.
17
Serve with chutney.

653

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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 12 ingredients. The key ingredients include: 2 pounds red-skinned potatoes, 1 1/4 pounds spinach, well rinsed, 1 hot green chili, finely chopped, 1/4 cup cilantro leaves, minced, and more.

Yes, Spinach-Potato Patties falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach-Potato Patties

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions