These golden potato and spinach patties are the kind of simple homemade food that disappears faster than expected.
They are crispy and lightly browned on the outside, soft and fluffy in the middle, and filled with little pieces of spinach and melted cheese. They work beautifully for breakfast, lunch, a light dinner, or even as a savory snack.
The recipe is easy, inexpensive, and made with familiar ingredients.
One small correction, though: because potatoes naturally contain carbohydrates, these patties are not zero-carb. They can still fit into a balanced meal, especially when served with vegetables, salad, eggs, yogurt sauce, or another protein-rich side.
And while they are delicious, “eat as much as you like” probably depends on how hungry you are. These little patties are surprisingly filling.
Why You’ll Love These Potato Patties
There is a lot to like about this recipe.
Mashed potatoes create a soft center while egg helps hold everything together.
Spinach adds color and a mild vegetable flavor.
Cheese gives the patties richness and helps them develop those beautiful golden edges when they hit the pan.
They are also very flexible.
You can make them with leftover mashed potatoes, change the cheese, add fresh herbs, or include vegetables that need using before they become a science experiment in the refrigerator.
Ingredients
This recipe makes approximately 8 medium patties.
- 3 cups cooked mashed potatoes
- 1 large egg
- 1 cup finely chopped fresh spinach
- ¾ cup shredded mozzarella or cheddar cheese
- ¼ cup grated Parmesan cheese
- 3 tablespoons all-purpose flour
- 2 tablespoons finely chopped green onions
- 1 small garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder, optional
- ½ teaspoon paprika, optional
- 2 tablespoons olive oil for frying
If your mashed potatoes already contain plenty of salt, butter, or cheese, reduce the additional seasoning.
Choosing the Best Potatoes
Starchy potatoes work particularly well.
Russet potatoes give the patties a fluffy interior, while Yukon Gold potatoes create a slightly creamier texture.
Either is excellent.
If you are starting with whole potatoes, peel approximately 1½ pounds of potatoes and cut them into chunks.
Boil them in lightly salted water until tender.
Drain very well.
Mash until smooth and allow them to cool slightly before adding the remaining ingredients.
Removing excess moisture is important.
Watery mashed potatoes make patties that are more likely to fall apart.
Prepare the Spinach
Fresh spinach works beautifully here.
Wash it thoroughly and dry it well.
Finely chop approximately one packed cup.
You can add the spinach raw because it softens quickly while the patties cook.
For an even softer texture, sauté the spinach for one to two minutes first.
Let it cool before mixing it into the potatoes.
If using frozen spinach, thaw it completely and squeeze out as much liquid as possible.
This step makes a huge difference.
Wet spinach can turn your beautiful potato mixture into something closer to green mashed potato soup.
How to Make the Patties
Place the mashed potatoes in a large mixing bowl.
Add the chopped spinach.
Add the shredded cheese and Parmesan.
Crack in the egg.
Add the flour, green onions, garlic, salt, black pepper, and any optional spices.
Mix everything gently until evenly combined.
Avoid overmixing.
You want the mixture smooth enough to hold together but not gummy.
Let it rest for about five minutes.
This gives the flour a little time to absorb moisture.
Shape the Patties
Divide the mixture into eight portions.
Roll each portion gently between your hands.
Flatten it into a round patty about ½ to ¾ inch thick.
Try to make them roughly the same size so they cook evenly.
If the mixture feels too sticky, lightly flour your hands.
If it feels too soft to shape, add one additional tablespoon of flour.
If it feels dry or crumbly, mix in a teaspoon of milk.
Place the shaped patties on a plate while you heat the pan.
Pan-Frying Method
Heat a large nonstick or well-seasoned skillet over medium heat.
Add approximately one tablespoon of olive oil.
Place four patties in the pan, leaving a little space between them.
Cook for approximately 4–5 minutes on the first side.
Do not rush to flip them.
Allowing the bottom to develop a proper golden crust helps the patties stay together.
Flip carefully with a thin spatula.
Cook the second side for another 3–4 minutes.
Transfer to a plate.
Add the remaining oil and repeat with the second batch.
Serve while warm.
That crispy exterior against the creamy potato center is the best part.
Air Fryer Version
These patties also work in an air fryer.
Preheat the air fryer to 390°F (200°C).
Lightly brush or spray both sides of the patties with oil.
Arrange them in a single layer without overlapping.
Cook for approximately 10–12 minutes.
Flip halfway through cooking.
Continue until golden and firm.
Depending on your air fryer, they may need another couple of minutes.
The air-fryer version generally uses less oil while still developing a pleasantly crisp outside.
Oven-Baked Version
Preheat the oven to 425°F (220°C).
Line a baking sheet with parchment paper.
Place the patties on the tray.
Brush the tops lightly with olive oil.
Bake for approximately 12 minutes.
Flip carefully.
Bake another 8–12 minutes, or until golden on both sides.
The oven version does not become quite as deeply browned as pan-frying, but it is convenient when you’re cooking a larger batch.
Easy Garlic Yogurt Sauce
These patties are even better with something creamy on the side.
Ingredients
- ¾ cup plain Greek yogurt
- 1 teaspoon fresh lemon juice
- ½ small garlic clove, finely grated
- 1 tablespoon chopped parsley or dill
- Pinch of salt
- Black pepper to taste
Instructions
Combine everything in a small bowl.
Mix well.
Refrigerate for approximately 10 minutes before serving if you have time.
Spoon a little over each warm potato patty.
The cool yogurt with the crispy potatoes is an excellent combination.
Serving Ideas
These patties can easily become a complete meal.
Serve them with:
- Green salad
- Tomato and cucumber salad
- Roasted vegetables
- Fried or poached eggs
- Greek yogurt sauce
- Grilled chicken
- Baked fish
- Sautéed mushrooms
- Avocado
- Fresh tomato salsa
For breakfast, serve two patties with eggs and sliced tomatoes.
For lunch, pair them with a large salad.
For dinner, they make a lovely side dish alongside chicken or fish.
They also make excellent little appetizers when shaped smaller.
Cheese Variations
Mozzarella creates a mild, stretchy filling.
Cheddar gives stronger flavor.
Parmesan adds saltiness and helps with browning.
Other options include:
- Gouda
- Monterey Jack
- Gruyère
- Crumbled feta
- Mild goat cheese
If using feta, reduce the salt because feta is naturally salty.
You can also combine two cheeses.
A mixture of mozzarella and Parmesan is particularly good because one provides meltiness while the other provides flavor.
Add More Vegetables
Spinach isn’t the only vegetable that works.
Try adding finely chopped:
- Kale
- Broccoli
- Green peas
- Grated zucchini
- Carrots
- Corn
- Bell pepper
Vegetables containing a lot of water, especially zucchini, should be squeezed dry before adding.
Too much moisture is the most common reason vegetable patties refuse to hold together.
Make Them More Filling
If you want a more protein-rich version, there are several easy additions.
Mix in:
- ½ cup finely shredded cooked chicken
- ½ cup canned tuna, well drained
- ½ cup cooked lentils
- An extra egg plus a little extra flour
- Cottage cheese with excess liquid drained
Keep additions moderate.
Too many extras can make the patties difficult to shape.
Are They Really Zero-Carb?
No.
Potatoes are naturally rich in carbohydrates.
Eggs, cheese, and spinach contribute relatively little carbohydrate, but potatoes are the main ingredient here.
That does not make the recipe unhealthy.
Carbohydrates are one of the body’s major sources of energy.
The more useful question is how the patties fit into the entire meal.
Pairing them with vegetables and protein can create a satisfying, balanced plate.
If you’re following a medically prescribed low-carbohydrate diet, portion size and ingredient substitutions may matter more.
Lower-Carb Variation
For a lower-carbohydrate version, replace about half of the mashed potato with cooked cauliflower.
Use:
- 1½ cups mashed potato
- 1½ cups well-drained mashed cauliflower
Mix with the remaining ingredients normally.
Cauliflower contains more moisture than potato, so squeeze or drain it thoroughly.
You may also need an additional tablespoon of flour or Parmesan to help the patties stay firm.
The texture will be slightly softer, but the result is still delicious.
Common Mistakes
Using Wet Potatoes
After boiling potatoes, drain them thoroughly.
Extra water makes shaping difficult.
Flipping Too Soon
Allow the first side to brown properly before turning.
A good crust makes the patty stronger.
Too Much Spinach
Spinach is wonderful, but adding several cups can release too much moisture.
Stick to about one cup unless you cook and squeeze it dry first.
Cooking Over Very High Heat
High heat may burn the outside before the center warms through.
Medium heat is better.
Making Them Too Thin
Slightly thick patties stay softer inside.
Very thin patties can become dry.
How to Store Leftovers
Allow leftover patties to cool.
Transfer them to an airtight container.
Place parchment paper between layers if stacking.
Refrigerate for up to 3–4 days.
For the best texture, reheat them in a skillet, air fryer, or oven.
The microwave works when you’re in a hurry, but it softens the crispy exterior.
Can You Freeze Them?
Yes.
These potato patties freeze surprisingly well.
Let the cooked patties cool completely.
Arrange them on a tray and freeze until firm.
Then transfer them to a freezer-safe container or bag.
Place parchment paper between layers.
For best quality, use within about 2 months.
Reheat directly from frozen in the oven or air fryer until hot throughout.
Can You Prepare Them Ahead?
Absolutely.
You can mix and shape the patties several hours before cooking.
Place them on a plate or tray.
Cover tightly.
Refrigerate until you’re ready to cook.
Cold patties are actually slightly easier to handle.
For meal prep, you can also boil and mash the potatoes one day ahead.
Keep them refrigerated and prepare the patties the following day.
Frequently Asked Questions
Can I use leftover mashed potatoes?
Yes.
This is actually one of the best ways to use leftovers.
If the potatoes are already very creamy or contain lots of milk, you may need slightly more flour.
Can I leave out the egg?
You can try replacing it with extra cheese and flour, although the patties may be more fragile.
Can I make them gluten-free?
Yes.
Replace all-purpose flour with a suitable gluten-free flour blend or a small amount of cornstarch.
Can I use frozen spinach?
Yes.
Thaw it and squeeze it extremely well before adding.
Can I make them without cheese?
Yes.
They will still work, although the flavor and texture will be slightly different.
Add some extra herbs, garlic, and seasoning.
Can I eat them cold?
You can, but they’re much better warm when the outside is crisp and the cheese is soft.
Why are my patties falling apart?
The mixture is probably too wet or the patties were flipped too early.
Add a little flour and allow the first side to develop a firm golden crust before turning.
Final Thoughts
Potato and spinach patties are proof that a few ordinary ingredients can turn into something seriously comforting.
Mashed potatoes create the fluffy center, spinach adds freshness and color, and cheese gives every bite a rich savory finish.
Make them in a skillet when you want maximum crispiness, use the air fryer for convenience, or bake an entire tray when feeding a family.
They may not be “zero carbs,” and unlimited portions are probably best left to internet captions.
But crispy outside, soft inside, cheesy, quick, and easy?
That part is absolutely true.