From the Jewish Food Hero Kitchen: Vegan Potato and Spinach Patties
My maternal grandmother used to make these from day old mashed potatoes. Her recipe included potatoes, milk, eggs and butter. I used to love them! In the cookbook The Book of Jewish Food: An Odyssey from Samarkand to New York there is a related recipe called “Sfongo”. Sfongo that is a potato and spinach layered pie (rather than a patty) that is served as a dairy meal during the week of Passover. That recipe, like my grandmother’s is filled with milk, eggs and butter.
I wanted a healthier potato and spinach patty recipe so I’ve adapted my grandmother’s traditional recipe with healthy ingredients that are all plant based.
These healthier potato spinach patties are:
Just as delicious as the dairy heavy version and feel a lot better in our bodies
Creamy on the inside and crunchy on the outside (from the bread crumb crust)
3 cups of good water (you do not drain it afterwards so the water stays in the recipe)
2 cups chopped raw spinach
½ tsp salt
⅛ tsp pepper
1 cup bread crumbs
Dice the potatoes into medium sized cubes
Dice the onion super tiny
Place potatoes, onion, water, salt and pepper into large soup pot and simmer until potatoes are well down and mushy and the water is absorbed, approximately 30 min. (Make sure the the bottom does not burn as the water absorbs)
Remove from potatoes from the heat and use the potato masher to mash completely
Preheat the oven 400°F
Chop spinach and measure out 4 cups
Add spinach to mashed potatoes and mix evenly
Taste it! Its yummy! Verify that the salt and pepper levels are right for you.
Form the potato mixture into patties – approximately 2.5in diameter and 3.5 oz. (100 grams)
Coat lightly with bread crumbs on both sides
Place on a non stick cookie baking tray lightly
Bake at for 10 minutes or until the bread crumbs are slightly brown and then flip with a spatula
Bake for another 10 minutes or until the bread crumbs are slightly brown