Crispy Potato and Spinach Cakes

These golden potato cakes combine fluffy maincrop potatoes with spinach and spring onions. They are an easy way to use a garden harvest and work well for lunch, a light supper or as a side dish.

Serves: 4   Makes: 8 cakes   Preparation: 20 minutes, plus optional chilling   Cooking: 25 minutes

Ingredients

  • 500 g floury potatoes, such as Maris Piper or King Edward
  • 100 g spinach
  • 4 spring onions, finely sliced
  • 1 egg, beaten
  • 2 tablespoons plain flour
  • 1 teaspoon mustard
  • Salt and freshly ground black pepper
  • Oil, for shallow frying

Method

  1. Peel the potatoes and cut them into even pieces. Put them in a saucepan, cover with cold salted water and bring to the boil. Simmer until tender.
  2. Drain thoroughly. Return the potatoes to the warm pan for one minute, then mash until smooth.
  3. Wilt the spinach in a dry frying pan. Leave it to cool, squeeze out as much liquid as possible and chop it finely.
  4. Mix the mashed potato, spinach, spring onions, egg, flour and mustard. Season generously.
  5. Divide the mixture into eight portions and shape into cakes. If the mixture is very soft, chill for 20 minutes.
  6. Heat a thin layer of oil in a frying pan over a medium heat. Cook the cakes in batches for four to five minutes on each side, until crisp, golden and piping hot throughout.

Serving Suggestions

Serve with a green salad, a poached egg, chutney or a spoonful of yoghurt mixed with herbs.

Cook’s Notes

Moisture control is the secret to cakes that hold together. Let the potatoes steam-dry after draining and squeeze the spinach very well. Leftover cooked greens can replace the spinach, and finely chopped herbs or grated cheese can be added to the mixture.

Storage

Cool leftovers promptly, cover and refrigerate. Reheat until piping hot throughout before serving.

The post Crispy Potato and Spinach Cakes appeared first on The Veg Grower Podcast.



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