spinach and cheese potato patties

Ingredients

Potato Base

• Russet or Yukon Gold Potatoes: 1.5 lbs (approx. 3 large potatoes), peeled and diced
• Salt: 1 tsp (for boiling water)
• Unsalted Butter: 2 tbsp, melted
• Garlic Powder: 1/2 tsp
• Onion Powder: 1/2 tsp
• Black Pepper: 1/2 tsp, freshly ground
• Salt: 1/2 tsp (adjusted to taste)

Spinach & Cheese Filling

• Fresh Baby Spinach: 4 cups (or 1 cup frozen spinach, completely thawed and squeezed dry)
• Olive Oil: 1 tbsp (for sautéing spinach)
• Garlic: 2 cloves, minced
• Sharp Cheddar Cheese: 1/2 cup, shredded
• Low-Moisture Mozzarella Cheese: 1/2 cup, shredded
• Parmesan Cheese: 1/4 cup, finely grated

Breading & Frying

• All-Purpose Flour: 1/2 cup
• Large Egg: 1, beaten
• Panko Breadcrumbs: 1 cup (for maximum crunch)
• Vegetable Oil or Olive Oil: 3-4 tbsp (for pan-frying)

Instructions

1. Place the peeled, diced potatoes into a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over high heat and cook for 12–15 minutes until fork-tender. Drain thoroughly and let them air-dry for 2–3 minutes to release excess steam. Mash until smooth, then stir in the melted butter, garlic powder, onion powder, black pepper, and salt. Allow the mixture to cool to room temperature.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the fresh baby spinach and cook for 2–3 minutes until fully wilted. Transfer the cooked spinach to a fine-mesh strainer or paper towel and squeeze out as much excess liquid as possible. Coarsely chop the spinach.
3. In a large bowl, combine the cooled mashed potatoes, chopped spinach, sharp cheddar, mozzarella, and Parmesan cheese. Mix until all ingredients are evenly distributed. Taste and adjust seasoning if necessary.
4. Divide the potato mixture into 8 equal portions. Roll each portion into a smooth ball, then flatten gently between your palms to form a disc approximately 3/4-inch thick.
5. Set up three shallow bowls:
6. Bowl 1: All-purpose flour
7. Bowl 2: Beaten egg
8. Bowl 3: Panko breadcrumbs
9. Dredge each patty lightly in flour (shaking off excess), dip completely into the beaten egg, and press into the Panko breadcrumbs to coat all sides evenly.
10. Heat 3 to 4 tablespoons of oil in a non-stick skillet over medium-high heat. Once hot, place 3–4 patties into the pan without overcrowding. Fry for 4–5 minutes per side until deeply golden brown and crisp. Transfer to a paper-towel-lined plate to drain extra oil.

Nutrition

Calories: 385 kcal · Protein: 13 g · Fat: 19 g · Carbohydrates: 42 g Dietary · Saturated Fat: 8 g · Fiber: 4.5 g · Sugar: 2.5 g · Sodium: 580 mg