Spinach and Cheese Potato cakes
Mashed potatoes mixed with spinach and shredded cheese, seasoned with spices, coated with bread crumbs and fried.
Servings: 26 mini potato cakes
Calories: 61kcal
Ingredients
- 4 medium potatoes any that you like
- 2 medium onions chopped
- 1 cup chopped spinach after being cooked or blanched
- 1 cup mozzarella cheese
- 1/2 cup cheddar cheese shredded
- 1 tsp salt to taste
- 1 tsp black pepper powder
- 1 tsp white pepper powder
- 1 1/2 tsp red chili flakes
- 1 tbsp vinegar.
- 2 tsp garlic powder
- 1 tsp dried oregano
- Oil for frying
- 1 cup All purpose flour for coating
- 1 large egg for egg wash
- 1 to 2 cups panko bread crumbs
Instructions
- 1. In a large pot, add potatoes and water enough to submerge the potatoes. Boil them for 20 to 30 mins or until they are tender (insert a knife to check)
- 2. Allow potatoes to cool down, remove the skin and mash the potatoes with a fork or a masher
- 3. Add all the seasonings, vinegar, cheese and spinach. Mix everything together.
- 4. Make small flat round cakes of the potato mixture.
- 5. In a bowl, break the egg and add 1/2 cup of cold water, beat the egg and set aside.
- 6. Coat the cakes in all purpose flour, then the beaten egg and then do a bread crumb coat.
- 7. Shallow fry the potato cakes at medium to high flame until they turn golden brown.
- 8. Serve with ketchup, or any other dip that you like.
Notes
- You can make the potato cakes in advance and freeze, but consume within 2 weeks.
- Make sure you remove all the water content from the cooked or blanced spinach before adding it to the mash potatoes.
Nutrition
Serving: 1serving | Calories: 61kcal | Carbohydrates: 9g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 6mg | Sodium: 153mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 0.5mg