When I need a side dish that disappears instantly but takes zero brainpower, I turn to potatoes. Every single time! You know how sometimes dinner needs something hearty but you just don’t want to commit to a whole roast or a complicated casserole? That’s where these amazing **Spinach Garlic Potato Patties** come in clutch. Seriously, they come together faster than most sheet pan veggies!

I tested potato sides forever for family picnics—everything from creamy salads to crispy wedges. But these little fried discs? They are the MVP. They’re vegetarian, packed with sneaky spinach, totally flavor-forward thanks to the garlic, and you just pan-fry them until they’re golden brown. They are the very definition of simple, satisfying home cooking, and I bet they’ll become your secret weapon for busy weeknights too. Let’s get cooking!

Why You Will Love These Spinach Garlic Potato Patties

Honestly, why wouldn’t you love these? They hit every mark for what I need in a quick side dish lately. They are fuss-free, which is what every home cook secretly craves after a long day. Forget fiddly baking times; these take minutes!

Here’s the quick rundown on why these little patties are going straight into your regular rotation:

They are incredibly fast to pull together—I mean, 15 minutes of prep time, max.
That pan-fried exterior gives you the most satisfying crispness you can imagine.
They slot right into any vegetarian meal plan, though carnivores love them too!
The flavor combo of earthy spinach mixed with punchy garlic? Perfection!

If you enjoyed my recipe for ultimate delicious potato salad, you’ll appreciate how these patties take a simple potato base and completely transform it with fresh additions.

Essential Ingredients for Perfect Spinach Garlic Potato Patties

Getting a great result with these Spinach Garlic Potato Patties really comes down to prepping your main players correctly. Don’t just throw things in the bowl—how you treat the potatoes and the spinach makes a massive difference in the final texture. Trust me on this one; I’ve learned the hard way that wet ingredients equal sad, mushy patties!

Here is exactly what you need to pull together this fantastic side dish. Make sure you have everything ready (mise en place, as the fancy chefs say!) before you start combining, because once you add the egg, you want to work quickly.

For this recipe, you’ll need:

2 large potatoes: These must be boiled until super tender—I mean fork-tender!—and mashed while they are still slightly warm. Warm potatoes absorb the flour better.
1 cup fresh spinach: This needs to be washed properly, dried off as much as you can, and minced incredibly finely. I mean almost paste-like; big clumps of spinach won’t cook evenly in the patty.
2 cloves garlic: Mince these as fine as you possibly can. You want the flavor spread throughout, not big chunks that might taste too sharp when you bite into them.
1/4 cup all-purpose flour: This is our binder! Don’t worry, it doesn’t change the flavor much, but it’s essential for holding these beauties together.
1 large egg: Lightly beaten. This works with the flour to create the structure so they don’t crumble when they hit the hot oil.
1/2 teaspoon salt and 1/4 teaspoon black pepper: Seasoning is key, even for a simple side dish!
2 tablespoons cooking oil for frying: Use whatever high-heat oil you love. Olive oil works, but canola or vegetable oil is often better for deep frying flavors.

Once you’ve got your ingredients measured out, check out my guide on the ultimate potato delight variations for more inspiration on elevating simple spuds!

Step-by-Step Instructions: Making Delicious Spinach Garlic Potato Patties

This is where the magic happens, and honestly, it moves fast once you get started! My first attempt at these Spinach Garlic Potato Patties? I cranked the heat way too high because I was impatient, and they ended up burnt charcoal on the outside and mushy in the middle. So, take a cue from my mistake: gentle heat is your best friend here for that perfect golden crust.

We’re aiming for a mix that holds together beautifully but isn’t tough or rubbery. Please, please, please do not over-mix this batter. It seems simple, but when you overwork starchy potatoes, you activate the starches too much, and you end up with glue instead of a light patty.

Mixing the Spinach Garlic Potato Patties Base

Grab a big bowl—you’ll need room to maneuver without splashing everything onto the counter! Gently fold everything together. We already mashed our warm potatoes, and now everything else comes in: the finely chopped spinach, that sweet minced garlic, the flour, and the lightly beaten egg. Gently, folks!

The flour and the egg are your powerhouse binders here. They are working overtime to keep these Spinach Garlic Potato Patties from falling apart in the skillet. Mix it just until you see no more dry streaks of flour. If you see a few flecks of spinach that aren’t perfectly incorporated, that is fine! That’s real food, not factory filler.

Forming and Pan-Frying Your Spinach Garlic Potato Patties

Once everything is just combined, it’s time to shape. Divide the mixture into 6 equal portions. Just scoop and gently form them into patties, about half an inch thick. If the mixture feels a little sticky, just wet your hands a tiny bit—that stops the potatoes from clinging to you. Don’t make them too thin, or they might break during flipping!

Next, heat your large skillet over **medium heat**. Add those 2 tablespoons of oil. You want the oil shimmering slightly, but not smoking wildly. Carefully place your patties into the hot oil. Don’t stack them in there like sardines; give them space so the heat circulates evenly around each one. This keeps the crust golden and even.

Now, patience! Cook them undisturbed for about 4 to 5 minutes on that first side until they look beautifully golden brown. Flip them gently using a thin spatula—if the spatula slides underneath easily, you’re good to go. Cook the second side for another 4 to 5 minutes until they are piping hot right through the middle. Once they’re done, lift them out onto paper towels to drain the excess oil. For more ideas on amazing potato flavors, you should definitely check out my recipe for carbonara style potatoes while these cool down!

When you’re ready for more savory potato flavor that rivals these pan-fried treats, refer to my delicious garlic herb roasted potatoes recipe, but right now, these patties are calling your name!

Tips for the Best Spinach Garlic Potato Patties

Okay, so you’ve mastered the frying part, which is huge! But I have a couple of little secrets I’ve picked up over the years that really elevate these Spinach Garlic Potato Patties from good to absolutely can’t-stop-eating-them status. Think of these as my quality control checks!

First, let’s talk crunch factor. If you want them even crispier than they already are—maybe you’re serving these at a party and need that extra snap—skip the flour entirely and use breadcrumbs instead. I usually use plain dry breadcrumbs; they soak up less oil and give you that beautiful, crackly crust. You can swap the flour out cup-for-cup with the crumbs.

Also, this is for my adventurous cooks: grab that tiny jar of nutmeg. Just a tiny pinch when you are mixing the ingredients into the potato base adds the most wonderful, warm depth. It surprises people every time! It really complements the earthiness of the spinach perfectly.

But honestly, the most important thing is what happens *before* mixing: make sure your mashed potatoes aren’t watery! If they are, let them sit on a paper towel for a few minutes to wick away extra moisture. Dry potatoes make firm patties, and firm patties don’t fall apart when you’re trying to flip them. If you’re also making some of my delicious garlic breadsticks recipe for pasta nights, you’ll appreciate how keeping the ingredients dry locks in the flavor!

Variations for Your Spinach Garlic Potato Patties

Now that you have the perfect base recipe for your Spinach Garlic Potato Patties, it’s time to start playing around! I love how easy it is to customize these without wrecking the structure. If you’re serving these as a starter, you absolutely must try adding some cheese.

A quarter cup of finely grated Parmesan stirred right into the potato mix brings a salty, nutty punch that is just incredible. It melts slightly during the frying process and gives the outside a little extra caramelized flavor. Or, if you prefer a fresher lift, skip the cheese and add in some finely chopped chives or fresh parsley along with the spinach. It just brightens everything up!

For something a bit richer, you could easily mix in 1/4 cup of creamy ricotta cheese—kind of like what I do in my spinach ricotta brunch bake—but make sure you use less egg if you add ricotta, as it adds moisture!

Serving Suggestions for Spinach Garlic Potato Patties

So, you’ve got these beautiful, golden Spinach Garlic Potato Patties cooling on the paper towels. Now what? Since they are listed as a side dish, they are phenomenal next to grilled chicken or a hearty soup. But honestly? I often make a double batch and eat them for a light lunch!

They are sturdy enough to stand up as an appetizer too, especially if you dust them with a little extra pepper. The key to elevating them is a great dipping sauce. A scoop of plain sour cream is classic, but if you want something zesty, try making a quick dip. You could whip up a simple yogurt sauce with lemon and dill, or even try something a little heartier like a creamy cannellini bean feta dip if you want something really special!

Storing and Reheating Your Leftover Spinach Garlic Potato Patties

There are rarely leftovers when these Spinach Garlic Potato Patties come out of the pan, but if you are lucky enough to have some the next day, storage is critical! You want to keep that crispy exterior intact, so don’t just throw them in a plastic bag. Let them cool completely first.

Pop the leftover patties into an airtight container and pop them in the fridge. They keep well for about three days—perfect for quick lunches! When it comes time to reheat, skip the microwave if you can; it just turns them steamy and soft. Use your oven set to about 350 degrees for about 10 minutes, or heat them up in a dry skillet over medium heat for a few minutes per side. That’s how you bring back that beautiful golden crust!

Frequently Asked Questions About Spinach Garlic Potato Patties

It’s funny how many questions pop up once people start making these quick little patties! People always want to make sure they get that perfect crispy outside without losing the soft, flavorful middle. I’ve gathered the questions I get most often about my favorite pan-fried vegetarian side dish.

Can I make these Spinach Garlic Potato Patties ahead of time?

Absolutely! This is a real winner for meal prepping. You can totally complete Step 1 and Step 2—mixing everything together and shaping the patties—and then place them on a baking sheet lined with parchment paper. Cover lightly and stick them in the fridge for up to 24 hours. When you’re ready to eat, just heat your oil just like normal and fry them as directed! You might need an extra minute on the first side since they are starting cold.

What kind of potatoes work best for Spinach Garlic Potato Patties?

This is a great question because the wrong potato can mean mush! You absolutely want a starchy potato, like a Russet or an Idaho potato. Why? Because starchy potatoes get really fluffy and dry when you mash them, which is exactly what you want for mixing with the spinach and egg. Waxy potatoes, like red potatoes, hold too much water, and you risk ending up with a soggy mess that won’t bind well.

Also, remember the tip above—make absolutely sure they are not steaming wet when you mash them, even if they are starchy! If you’ve got leftovers but want a real cheesy addition next time, look at my crustless ricotta spinach quiche recipe for some cheese inspiration!

And just because I get asked this all the time: Yes, you can bake them! If you prefer to skip the frying, place them on a greased baking sheet and bake at 400°F (200°C) for about 20 minutes, flipping halfway through. They won’t be quite as crispy as pan-fried, but they will still be delicious!

Nutritional Snapshot of Spinach Garlic Potato Patties

Now, I know some of you count calories, and others just want to know what you’re putting into your body, which I totally respect! These Spinach Garlic Potato Patties are surprisingly reasonable, especially since they are packed with actual vegetables. Remember, these are estimates based on the core ingredients, so if you swap the oil for low-cal spray, your numbers will shift!

I always try to look beyond just the calories. Seeing that 3 grams of fiber from the potatoes and spinach makes me feel good about serving these as a satisfying side dish. For those keeping an eye on fats, we are getting some of that from the frying oil, so keep that in mind!

Here is the breakdown per one patty, based on the recipe yielding 6 servings:

Serving Size: 1 patty
Calories: 180
Fat: 7g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 40mg
Sodium: 250mg
Carbohydrates: 26g
Fiber: 3g
Sugar: 1g
Protein: 5g

If you’re looking for even more ways to sneak nutrients into your routine, you absolutely have to check out my guide on a nutritious dinner replacement smoothie! But for a quick savory hit, these patties are a winner. This summary is just a snapshot, so treat these numbers as a helpful guide rather than gospel!

Share Your Spinach Garlic Potato Patties Experience

Okay, now it’s your turn! I’ve shared all my little secrets, from the best way to mince the garlic to how to keep them crispy when reheating. I absolutely cannot wait to hear what you think when you make these Spinach Garlic Potato Patties!

If you whip up a batch tonight, please do me a huge favor and come back here. Leave a quick star rating—was it five stars? I hope so! Even better, drop a comment down below telling me how you served them. Did you go for a simple sour cream dip, or did you try adding Parmesan?

If you snap a photo while you’re frying them up, tag me on social media! I love seeing your creations pop up in my feed. Happy cooking, and enjoy these simple, satisfying little flavor bombs!

Spinach Garlic Potato Patties

Author: jekof.com
Total Time: 30 min
Yield: 6 patties 1x
Diet: Vegetarian

Print Recipe

Description

Simple pan-fried patties made with mashed potatoes, spinach, and garlic.

Ingredients

Scale

2 large potatoes, boiled and mashed
1 cup fresh spinach, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
1 large egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons cooking oil for frying

Instructions

Combine the mashed potatoes, chopped spinach, minced garlic, flour, egg, salt, and pepper in a bowl. Mix until just combined. Do not overmix.
Divide the mixture into 6 equal portions and shape each portion into a patty, about 1/2 inch thick.
Heat the cooking oil in a large skillet over medium heat.
Carefully place the patties in the hot oil, ensuring not to overcrowd the pan.
Cook for 4 to 5 minutes on each side, until golden brown and heated through.
Remove the patties from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve immediately.

Notes

You can substitute breadcrumbs for flour for a crispier exterior.
Add a pinch of nutmeg for extra flavor if desired.

Prep Time: 15 min
Cook Time: 15 min
Category: Side Dish
Method: Pan Frying
Cuisine: American

Nutrition

Serving Size: 1 patty
Calories: 180
Sugar: 1
Sodium: 250
Fat: 7
Saturated Fat: 1.5
Unsaturated Fat: 5.5
Trans Fat: 0
Carbohydrates: 26
Fiber: 3
Protein: 5
Cholesterol: 40

Keywords: spinach, potato patties, garlic, vegetarian, pan-fried, side dish