Mini Spinach and Herb Potato Cakes
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
These easy Mini Spinach and Herb Potato Cakes are so flavorful! They are an easy side dish recipe perfect for a holiday dinner or quick and easy weeknight meal! Yellow potatoes are boiled, mashed, and then mixed with a combination of cooked spinach, herbs, and cheese, and fried to perfection.
Course:
Side Dish
Cuisine:
American
Keyword:
Spinach and Herb Potato Cakes
Servings: 18 Mini Potato Cakes
Ingredients
- 3-4 yellow potatoes, about 2 cups of potatoes when mashed
- 2 cups fresh spinach
- 3 Tbsp milk
- 1 1/2 cups shredded cheese (I used mozzarella, but you could use any cheese)
- 3/4 tsp 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 (I used about 2 Tbsp per batch of potato cakes)
- sour cream, for topping
Instructions
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Cut yellow potatoes into quarters and boil until fork tender (about 10 minutes or so). Drain, and cool.
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(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.)
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In a small pan, cover and cook spinach over low heat until it has wilted (about 3-4 minutes), stirring every so often.
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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.
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In a medium sized pan, heat a couple Tbsp of olive oil over med-low heat.
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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.
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Continue (adding more olive oil to the pan as needed) until you are out of potatoes.
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For best results, serve immediately. Top with sour cream, if desired.
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Enjoy!