Ingredients

The following ingredients have 20 Servings
  • 1 pound potatoes ((about 4 medium-sized potatoes), boiled, peeled and quartered)
  • 1/4 cup milk
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 yellow onion (, diced)
  • 1 bag 8 to 10 ounces (baby spinach)
  • 3 garlic cloves (, minced)
  • salt and fresh ground pepper (, to taste)
  • 1 cup shredded parmesan cheese
  • 2 tablespoons lemon juice
  • 1 egg (, lightly beaten)
  • 2 cups panko crumbs
  • 1/4 cup olive oil (, for frying (add more as needed))
  • Yogurt
  • Sour Cream
  • Soy Sauce

Instruction

  • Combine prepared potatoes and milk in a large mixing bowl; using a potato masher, mash the potatoes until smooth and creamy. Set aside.
  • Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat.
  • Add chopped onions and cook for 2 to 3 minutes, stirring occasionally, until translucent.
  • Add spinach and garlic to skillet; season with salt and pepper and continue to cook for 2 more minutes, or until spinach is wilted.
  • Remove from heat and add spinach mixture to the potatoes.
  • Stir in cheese and lemon juice.
  • Add egg and panko/bread crumbs; stir until thoroughly combined and smooth.
  • Shape the mixture into patties.
  • Heat olive oil in a large skillet.
  • Working in batches, fry each patty on both sides until golden brown; about 3 to 4 minutes per side.
  • Transfer potato patties to a paper towel–lined plate.
  • Serve with yogurt, sour cream, soy sauce, etc...