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Mini Spinach and Herb Potato Cakes

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Potato Type: Yellow
Cuisine: American
Prep Method: BakedBoiledMashed


AppetizerSide Dish

Prep Time

20 Mins

Cook Time

10 Mins


Serves 2-3


  • 3-4 yellow potatoes (about 2 cups of potatoes when mashed)
  • 2 cups fresh spinach
  • 3 Tablespoons milk
  • 1 1/2 cups shredded cheese
  • 3/4 teaspoons ground pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 egg
  • 1/2 cup plain breadcrumbs
  • Olive oil for frying (about 2 Tablespoons per batch of potato cakes)
  • Sour cream for topping


  1. Cut yellow potatoes into quarters and boil until fork tender (about 10 minutes or so). Drain, and cool.
  2. (I kept the skin on the potatoes, because I don’t mind it; however, you are more than welcome to peel the potatoes before boiling.)
  3. In a small pan, cover and cook spinach over low heat until it has wilted (about 3-4 minutes), stirring every so often.
  4. In a bowl, mash potatoes with a fork or potato masher. Add in spinach, milk, cheese, pepper, and herbs. Mix until well combined. Add in the egg and breadcrumbs, and mix until combined.
  5. In a medium sized pan, heat a couple Tbsp of olive oil over med-low heat.
  6. To make the mini potato cakes, spoon 2 Tbsp of potatoes (per potato cake) into the oil (I make about 4-5 at a time). Flatten the potatoes into a circle (about 1/4-1/2″ thick) and cook about 2 minutes per side.
  7. Continue (adding more olive oil to the pan as needed) until you are out of potatoes.
  8. For best results, serve immediately. Top with sour cream, if desired.
  9. Enjoy!


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Recipe By: A Latte Food

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