- 8 medium-sized potatoes
- 200g fresh spinach
- 2 egg yolks
- 150g wheat flour or all-purpose flour
- 20g butter
- 2 cloves of garlic
- Salt and pepper to taste
- Sunflower oil for frying
- Sour cream for serving
- Prepare Mashed Potatoes: Start by peeling and chopping the potatoes into chunks. Boil them until they are tender and easily mashable. Once cooked, drain the water and mash the potatoes in a large mixing bowl until they are smooth and free of lumps.
- Sauté Garlic and Spinach:
In a frying pan, melt the butter over medium heat. Add finely chopped garlic and sauté for about a minute until it becomes fragrant.
Toss the fresh spinach into the pan and cover it with a lid. Let it wilt and cook for approximately 5 minutes, stirring occasionally. Remove from heat when it’s fully wilted.
- Combine Potatoes and Spinach:
Add the sautéed spinach to the mashed potatoes. Mix them together until well combined.
Season the mixture with salt and pepper to taste.
- Form Patties:
Incorporate the egg yolks and flour into the potato and spinach mixture. Stir until you achieve a uniform, dough-like consistency.
Using a tablespoon and your hands, shape the mixture into round or oval patties. You can dust your hands with flour to prevent sticking.
- Fry the Patties:
Heat sunflower oil in a frying pan over medium-high heat.
Gently place the formed patties into the hot oil and fry until they turn golden brown, about 4 minutes on each side. Ensure they are cooked through and have a crispy exterior.
After frying, transfer the patties to a plate lined with paper towels to absorb any excess oil.
- Serve and Enjoy:
Serve the spinach and potato patties while still hot and crispy.
They pair wonderfully with a dollop of sour cream for added richness and flavor.
These spinach and potato patties make for a quick, satisfying, and flavorful meal or snack. Enjoy their crispy exterior and soft, savory interior!