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Sunday, March 3, 2024

Hearty spinach potato pancakes: crispy on the outside, creamy on the inside

This simple and delicious dish is also very filling thanks to the potatoes; it can be served with a dipping sauce as a main course or snack.

The original, traditional recipe is made with potatoes, although there are now many other versions. It can be made from carrots, zucchini, sweet potatoes, but the main thing is to use grated vegetables as the base. Sometimes, however, it’s worth going back to a classic, tried and tested recipe, which you can also enrich by adding extra ingredients.

Mix other vegetables like spinach and garlic with the potatoes, as they go really well together and the result is delicious. To make it even more special, you can add a little parmesan and fresh parsley.

As the vegetables are added raw, it’s important not to fry the pancakes over a high heat, as they will burn on the outside and the inside will remain crispy. Instead, take a few more minutes and fry over medium heat for a creamy inside.

Ingredients for 6 servings

  • 120 g spinach
  • 400 g potatoes
  • 1 red onion
  • 3 cloves garlic
  • 2 eggs
  • 4 tablespoons flour
  • 60 g Parmesan
  • Half a bunch of parsley
  • 1 teaspoon salt
  • Pepper to taste
  • Oil for frying


Wash the spinach and cut into strips. Peel the potatoes, grate them on a large-holed grater. Peel the onion and the garlic; chop the red onion very finely and crush the garlic. Grate the Parmesan. Finely chop the parsley.

Put all the ingredients except the oil in a bowl, mix well and homogenize the mixture.

Grease a non-stick pan with oil, covering only the bottom. Bring to the boil. Make large balls of the mixture and flatten with the palm of your hand. Place as many as you can comfortably fit in the hot oil.

Fry over medium heat for 5 minutes per side, until nicely browned on the outside. When done, place them on a plate lined with paper towels.

Serve immediately, on their own or with dipping sauce.

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