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In this post I will show you a new and vegetarian recipe for crispy potato cakes with spinach and parmesan.
These potato patties have been on my to-do list for months! Once I made them too, but didn’t have enough time to take nice photos of them. But now the perfect opportunity arose because I still had mashed potatoes from the day before. I come straight to the point: These wonderful potato cakes are made from homemade mashed potatoes (or from boiled potatoes from the day before, which are processed into mashed potatoes). Then there are fresh spinach and parmesan cheese as well as flour and breadcrumbs so that the meatballs do not fall apart in the pan and, secondly, they get nice and crispy.
Preparing the potato patties from puree ensures that the inside of the patties remains soft and creamy. The breading makes them wonderfully crispy on the outside. All in all, a wonderful feast for every occasion. If you can prepare several servings directly, you can bake the meatballs again in the oven the next day.
Nutritional information per potato patty:
Calories: 155 – Protein: 5g – Fat: 6g – Carbs: 22g
Potato meatballs with spinach and parmesan cheese
- 500g potatoes
- 250ml milk
- 10g butter
- 40g spinach leaves
- 15g parmesan cheese
- 100g flour
- salt, pepper, nutmeg
- some breadcrumbs
- oil for the pan
- Step 1 Boil the potatoes in salted water for about 20 minutes until cooked. Then mash them together with the butter and milk and season with salt, pepper and nutmeg.
- Step 2 Chop the spinach and add to the potato mash together with flour and Parmesan and knead until the dough is no longer too sticky. If needed, add more flour and knead.
- Step 3 Shape the dough into 8 equal-sized patties and coat in breadcrumbs. Tip: If you wet your hands with water while shaping, the sticky dumplings will be easier to form.
- Step 4 Then fry the potato patties in a well coated pan with a little vegetable oil until golden brown on both sides and serve warm.