Potato Patties with Spinach and Onions
Serving: 5
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Directions
- In a large mixing bowl; mash the potatoes and milk until smooth and creamy; and set aside.
- Heat the Canola oil in a large frying pan over medium heat.
- Add chopped onions and cook until translucent.
- Add spinach and garlic to skillet; season with salt and pepper and continue to cook until spinach wilts.
- Remove from the heat and add the spinach mixture to the bowl of potatoes and milk. Stir in cheese and lemon juice and add egg and bread crumbs; stir until thoroughly combined and smooth.
- Shape the mixture into patties and fry each patty in a non-stick pan with spray & cook until both sides are golden brown.
- Serve these potato patties with breakfast as a hash brown alternative or as a lunch box snack or dinner party appetizer. Mix chive flavoured fat free cottage cheese together with a dollop of wasabi for the perfect topping for these patties.
Ingredients
- 4 large potatoes, with skin (720g), boiled and cubed
- ¼ cup fat free milk
- 1 Tbs. Canola Oil
- 1 white onion, diced
- 1 bag baby spinach (220g)
- 3 garlic cloves, minced
- ½ tsp. salt
- Freshly ground black pepper, to taste
- ½ cup grated parmesan cheese
- 2 Tbs. lemon juice
- 1 egg, lightly beaten
- ½ cup wholewheat breadcrumbs
- Spray & Cook for Frying