Ingredients

The following ingredients have 12 Servings
  • 9 tablespoons extra virgin olive oil ((you may also use avocado oil))
  • 1 onion, minced
  • 1/2 teaspoon crushed garlic
  • 10 ounces fresh spinach leaves, rinsed and dried
  • 1 large egg
  • 1 cup mashed russet potatoes
  • 1/2 cup plain breadcrumbs or matzo meal (for Passover use matzo meal)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch cayenne (optional, adds heat)

Instruction

  • In a large skillet, warm 1 tbsp of olive or grapeseed oil over medium heat. Sauté minced onion for 5 minutes until translucent. Add crushed garlic, sauté for two minutes longer.
  • Add half of the fresh spinach and over the skillet, allow the spinach to wilt and shrink slightly, then add remaining half and cover again till all the spinach has wilted.
  • Remove from heat and transfer cooked mixture to a mesh strainer. With a spatula, gently press mixture in the strainer to remove excess moisture.
  • Transfer mixture to a cutting board and roughly chop.
  • Place chopped mixture into a mixing bowl. Add remaining ingredients and mix thouroughly.
  • With an ice cream scoop or ¼ cup measuring cup, scoop the mixture into your hand and form smooth flat patties. Place them onto a sheet tray as you go.
  • Heat remaining ½ cup of oil (8 tbsp) over medium heat until hot enough to fry. It should be at about 365 degrees F. Place patties into the hot oil in small batches. Fry until brown, about 4 minutes on each side. Place on a paper towel or rack to drain.
  • Serve immediately.