Mini Spinach and Herb Potato Cakes
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.
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
- 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!