Spinach and Garlic Potato Patties
Dec 28, 2014, Updated Nov 19, 2023
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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.
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
- If you don’t have leftover mashed potatoes, boil a pound of potatoes first. Then, mash the boiled potatoes with milk until smooth.
- Sauté onions in butter and oil, then add spinach and garlic, seasoning with salt and pepper.
- Combine the spinach mixture with mashed potatoes, cheese, and lemon juice.
- Mix in the beaten egg and panko crumbs.
- Form the mixture into patties and fry in cooking oil until golden brown on both sides.
- Drain on paper towels and serve.
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
- Serve with a dollop of yogurt, sour cream, or a drizzle of soy sauce.
- Pair with a fresh chopped salmon salad and vegetable casserole for a complete meal.
- Great as a side dish for ribeye steak or osso buco.
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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Spinach and Garlic Potato Patties
Delicious and flavorful potato patties made with mashed potatoes, spinach, and garlic.
Ingredients
- 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
Instructions
- 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…
Video
Notes
- 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.
Nutrition
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.
Did you make a recipe? Leave a rating
This is what i was looking for my weekend, but i never made it before it will be new for me
simple as freezing mashed potatoes. You just need to transfer the cooled patties into freezer bags, release all air in the bag and seal it tightly. I hope this helps!
Just came across this recipe on Pinterest – could I substitute sweet potato?
Hi Deb! Yep, absolutely. I like that spinach and sweet potato combo a lot! 😀
I ran across this recipe over on Pinterest and had to stop by to tell how delicious it looks. I can’t wait to give it a try this weekend!
Thanks soooo much, Kristi!! ♥
Hi – fantastic recipe. Quick, easy, healthy! Thank you. There’s nothing wrong with your print link. I’ve just printed it off (one page, no problem) using the link next to the actual recipe. Looks like Maralyn has most likely used the print link normally found at top of page, which would probably print the entire article if actual page number not specified..
Thanks so much, Marisa!! I’m so happy you enjoyed it!
I just made these and they were Amazing!!
I was wondering if I could bake them next time instead of frying?
So happy you enjoyed them!! I have never baked these, always fried them, but you could try. Preheat to 400 – place the patties on a wire rack set over a baking sheet (this will help to crisp them up a bit), bake 12 minutes on one side, flip them over and continue to bake for another 10 to 12 minutes, or until browned and done. Let me know if you try that, and if you liked it! 🙂 Thank YOU!
Just got an air fryer and I’m guessing I can use these guidelines? Unless I missed someone else comment on using an air fryer?
Have you tried freezing these?
Hi Randi! No, I have not so I can’t say for sure that it would work, but it should be as simple as freezing mashed potatoes. You just need to transfer the cooled patties into freezer bags, release all air in the bag and seal it tightly. I hope this helps!
I printed out this recipe and it took SEVENTEEN PAGES of paper for one recipe!!! Shameful!!! And it said “Printer friendly” NOT!!!
Hi Maralyn! I’m soooo sorry that happened!! My apologies, please. I just tried printing it and I only had 1 page. When you printed it, did you click on the “PRINT” button located within the recipe box above, right underneath the picture of the recipe?
OMG, just made these and they are absolutely incredible! Great recipe….thank you!
Thank you!!! I’m SO glad you enjoyed them!
Is there a vegan alternative to the egg?
I will try to veganized…If I like them, I’ll report back.
These look really good. I’ll have to give them a try.