crispy potato, spinach, and cheese patties

 

Here’s a recipe for crispy potato, spinach, and cheese patties—golden outside, soft and savory inside. They work as a snack, side, or light meal, and you can use halloumi, feta, cheddar, or mozzarella.

Crispy Potato, Spinach & Cheese Patties

Makes: ~10–12 patties
Prep: 20 min | Cook: 20 min

Ingredients

• 2 cups (about 450 g) potatoes, boiled and mashed (or leftover mashed potatoes)

• 2 cups fresh spinach, wilted and chopped (or ~½ cup frozen, thawed and squeezed dry)

• 1 cup grated cheese — cheddar, mozzarella, or a mix

• ½ cup crumbled feta or grated halloumi (optional, for extra salty tang)

• 1 egg (or 2 tbsp flax egg)

• ½ cup breadcrumbs + extra for coating

• 2–3 tbsp grated onion (optional, adds flavor)

• 1 clove garlic, minced

• ½ tsp salt, ¼ tsp black pepper

• ½ tsp smoked paprika or oregano (optional)

• Oil for frying (or use air fryer/baking)

Method

1. Prep the spinach: Wilt fresh spinach in a pan, then squeeze out as much water as possible. Chop finely. (Wet spinach = soggy patties.)

2. Mix: In a large bowl, combine mashed potato, spinach, cheeses, egg, breadcrumbs, garlic, onion, and seasonings. Mix until it holds together. If too wet, add more breadcrumbs; if too dry, add a splash of milk or another egg.

3. Chill: Refrigerate the mixture 15–30 minutes—this helps them hold shape.

4. Shape: Form into ½-inch thick patties (about 2–3 tbsp each). Coat lightly in extra breadcrumbs if you want extra crunch.

5. Cook (choose one):

   • Pan-fry: Heat 2–3 tbsp oil over medium. Fry 3–4 minutes per side until deep golden and crispy.

   • Air fryer: Brush with oil, air fry at 390°F (200°C) for 10–12 minutes, flipping halfway.

   • Bake: Brush with oil on a parchment-lined sheet, bake at 425°F (220°C) for 15–20 minutes, flipping once.

Tips

• Dry is key: Squeeze spinach and cool/dry potatoes well, or patties fall apart.

• Cheese choice matters: Feta/halloumi add salt and structure; cheddar/mozzarella add melt and gooeyness. A mix is best.

• Binding: If your mix feels loose, add 1 tbsp flour or another egg yolk.

• Make ahead: Freeze shaped patties on a tray, then bag them. Cook from frozen, adding a few minutes.

Serving Ideas

• Dips: tzatziki, garlic aioli, sour cream + chives, hot honey, or marinara

• Pair with: a simple salad, roasted veggies, or a fried egg on top

• Greek-style plate: with cucumber, tomatoes, olives, and pita

Flavor Variations

• Greek: feta + oregano + lemon zest + dill

• Indian-spiced: cumin, coriander, garam masala, green chili, cilantro

• Loaded: add bacon bits or caramelized onions

• Spicy: chili flakes, smoked paprika, and pepper jack cheese

Want a vegan version, a baked-only version with exact measurements, or a dipping sauce recipe to go with these?