Crispy spinach and potato patties with mashed potatoes, hero-sized portions of spinach, and South Asian flavors are a tasty plant-based, oil-free sensation.
- 1 lb. (454 gm.) potatoes, scrubbed and cubed (about 3 ½ cups)
- 4 cups spinach leaves, 2 cups roughly chopped
- ¼ cup cilantro, chopped
- 1 jalapeno, diced small (remove the seeds if you don’t want it too spicy)
- 1 tsp. Garam Masala
- ½ tsp. of cayenne pepper
- ½ tsp. of ground black pepper
- ½ tsp. salt
- 1 Tbsp. lemon juice
- ½ cup whole wheat breadcrumbs
- Add the potatoes to a medium to a large pot and add enough water that the potatoes are well-covered. Bring the pot to a boil and then turn them down to a slow simmer. Cook the potatoes for 10-20 minutes until they are tender when pierced with a fork. Drain the potatoes.
- Destem the spinach and roughly chop it. Also, chop the cilantro and toss it into the spinach.
- Grab a serving plate and sprinkle the breadcrumbs over. Set this aside. It’s easier to do this before you get your hands dirty.
- Add the potatoes to a medium bowl. Sprinkle 1 tsp. of Garam Masala, ½ tsp. of cayenne pepper, ½ tsp. of black pepper, ½ tsp. of salt, and 1 Tbsp. of lemon juice over the top. Mash the potatoes until they are relatively smooth (a few small lumps are ok).
- Mix in the diced jalapeno and then start mixing in spinach a little at a time. When you add the last bit of spinach, you may find it easier to mix it with your hands.
- Divide the potato mixture into 5-6 equal portions and use your hands to form balls. Roll each ball into the breadcrumbs and then use your hands to make patties that are about 1 inch thick.
- Place the patties on a baking tray lined with parchment paper or onto 2 plates that will fit into the refrigerator. Chill the spinach patties for at least an hour or overnight.
- To bake the patties, preheat the oven to 4000 F. (2000 C.) and bake them for 20-25 minutes until they are brown and firm enough to flip. Flip them, then bake for an additional 10-15 minutes.
- Prep time includes chilling the burgers for 1 hour.
- Use potatoes with relatively thin skins (red or yellow). If you use Russets or potatoes with thicker skins, you may want to peel them before boiling.
- If you rinse the spinach before chopping it, be sure you thoroughly dry it. Try using a salad spinner if you have one, or press it between paper towels.
- If the spinach and potato mixture is too moist and you cannot form balls, try adding a tablespoon of chickpea flour (or more). You can also add a tablespoon of the breadcrumbs if you have extra.
- Be sure that you chill the patties for at least an hour. Overnight is even better. You may want to cover them in the latter case, so they don’t try out on top.
- Category: Burgers & Wraps
- Cuisine: South Asian
Keywords: spinach and potato patties