Spinach and Garlic Potato Patties

4.55 from 20 votes
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Spinach and Garlic Potato Patties are a delicious blend of creamy mashed potatoes, tasty spinach, and aromatic garlic, all combined into soft and flavorful patties.

Spinach and Garlic Potato Patties in a deep skillet.


Discover a delightful way to give new life to your leftover mashed potatoes with our Spinach and Garlic Potato Patties recipe! These scrumptious cakes combine creamy mashed potatoes with the fresh flavors of spinach and garlic, creating a dish that’s irresistibly tender and flavorful.

Why We Love This Mashed Potato Patties Recipe

  • A creative way to transform leftover mashed potatoes into something exciting and new.
  • The combination of garlic, parmesan, and spinach adds depth and a burst of flavor to each patty.
  • Simple to make yet incredibly satisfying, mashed potato patties are perfect for a quick snack or a hearty side dish.
  • Easily adaptable with different herbs, spices, or toppings to suit any palate.

Ingredients For Potato Patties

  • 1 pound of Potatoes
  • Milk to add creaminess to the mashed potatoes.
  • Butter & Oil are used for cooking and adding richness.
  • Yellow Onion & Garlic
  • Baby Spinach adds freshness and nutrition.
  • Salt & Pepper
  • Parmesan Cheese
  • Lemon Juice gives a hint of acidity.
  • Egg binds the ingredients together.
  • Panko Crumbs for a crispy exterior.

How To Make Potato Patties

  1. If you don’t have leftover mashed potatoes, boil a pound of potatoes first. Then, mash the boiled potatoes with milk until smooth.
  2. Sauté onions in butter and oil, then add spinach and garlic, seasoning with salt and pepper.
  3. Combine the spinach mixture with mashed potatoes, cheese, and lemon juice.
  4. Mix in the beaten egg and panko crumbs.
  5. Form the mixture into patties and fry in cooking oil until golden brown on both sides.
  6. Drain on paper towels and serve.
Stacked up four Potato Patties.

Recipe Tips And Variations

  • Add herbs like parsley or chives for more flavor.
  • Substitute spinach with kale or other greens.
  • Use gluten-free panko for a gluten-free version.
  • Try different cheeses like cheddar or gouda for a twist.

Serving Suggestions

Spinach and Garlic Potato Patties in a skillet.

Storing Leftovers And Reheating

  • Store in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Thaw overnight in the refrigerator before reheating.
  • Reheat in a skillet over medium heat to maintain crispiness.

More Patties To Try

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4.55 from 20 votes

Spinach and Garlic Potato Patties

Delicious and flavorful potato patties made with mashed potatoes, spinach, and garlic.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 16


  • 1 pound potatoes,, (about 4 medium-sized potatoes), boiled, peeled, and quartered
  • ¼ cup milk
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small yellow onion,, diced
  • 8 to 10 ounces baby spinach
  • 3 cloves garlic,, minced
  • salt and fresh ground black pepper,, to taste
  • 1 cup shredded parmesan cheese
  • 2 tablespoons lemon juice
  • 1 large egg,, lightly beaten
  • 2 cups panko crumbs
  • ¼ cup vegetable oil, for frying (add more as needed)

For Serving, Optional

  • yogurt or sour cream
  • soy sauce or hot sauce
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  • Combine the boiled potatoes and milk in a large mixing bowl; using a potato masher, mash the potatoes until smooth and creamy. Set aside.
  • Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat.
  • Add chopped onions and cook for 2 to 3 minutes, stirring occasionally, until translucent.
  • Add spinach and garlic to the skillet; season with salt and pepper and continue to cook for 2 more minutes or until spinach is wilted.
  • Remove from heat and add spinach mixture to the potatoes. Stir in cheese and lemon juice. Add the egg and panko/bread crumbs; stir until thoroughly combined and smooth.
  • Shape the mixture into patties.
  • Heat vegetable oil in a large skillet.
  • Working in batches, fry each potato patty on both sides until golden brown, about 3 to 4 minutes per side.
  • Transfer the potato patties to a paper towel–lined plate while working with the rest.
  • Serve the potato patties with yogurt, sour cream, soy sauce, etc…



  • If you have to cook the potatoes, start by putting them in a large pot or pan, ensuring they’re fully covered in salted, cold water. Allow the water to reach a rolling boil, then lower the heat to a gentle simmer. The potatoes are ready when a fork can smoothly pierce through them without resistance. The boiling time for potatoes can vary depending on their size and type. Typically, medium-sized potatoes take about 15 to 20 minutes after the water starts boiling. However, if you’re using larger potatoes, they might need 25 to 30 minutes. 


Serving: 1patty | Calories: 96kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 143mg | Potassium: 207mg | Fiber: 1g | Vitamin A: 1395IU | Vitamin C: 7.7mg | Calcium: 94mg | Iron: 1.5mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Jeff d says:

    Deeeeeelicious!Didn’t intentionally change anything but the Panko breadcrumbs I had were Italian Panko not plain but that only added to the flavor.My Italian wife is asking for the recipe already but she never tells me hers so she’s going to be waiting for this one.

    1. Katerina says:

      It’s awesome that the dish was a hit, especially with the Italian Panko breadcrumbs adding extra flavor. I’m very glad that you and your wife enjoyed it! Thank YOU! 🙂

  2. Malenee says:

    I tried this last night, frying came out mushy and a bit burnt as I averaged the ingredients to make more patties. I then decided to bake it and they came out perfect 😍 Love it, thank you.

    1. Katerina Petrovska says:

      I am very glad you enjoyed them! Thank YOU! 🙂

  3. Liz says:

    I do a lot of Indian/American fusion. Made these minus the cheese and added garam masal and powdered red chili. Fantastic! Thanks for the inspiration.

  4. Kyle Hobart says:

    Mine turned out burnt on outside and mush on inside. Taste was great but how do you get the perfect Browning on these?