Crispy Spinach Patties

🌿🔥 Different plates. Same table..

🌱 Vegetarian: Crispy spinach patties with smashed potatoes and tomato salad.

These patties contain gluten and dairy. They're meant to be your vegetarian option while the meat eaters enjoy steak.

This is a recipe that has been part of my family for a long time. When my brother and I were younger, my mom went to vegetarian cooking school, and this was one of the recipes she learned to make.

I've eaten so many of these over the years, and somehow I never get tired of them.

They're the perfect vegetarian option when the meat eaters are enjoying a steak. They're crispy on the outside, warm and savory inside, and a bit of protein from the spinach, cottage cheese and egg.

And here's the thing: these are just for me, so they have dairy and gluten! I don't need to make every vegetarian meal in our house gluten-free and dairy-free. Sometimes the guys get their steak, I get my spinach patties, and we all enjoy the same sides.

And honestly? I don't only eat them at dinner. I love having the leftovers cold the next morning for breakfast. There's something about opening the refrigerator and finding a few spinach patties waiting for you that makes breakfast pretty easy.

They're simple, comforting, and one of those recipes that reminds me that you don't need to make a completely separate meal just because everyone at the table eats differently.

INGREDIENTS — Serves 3-4

Crispy Spinach patty - makes about 10

• 1 bag frozen spinach

• 1 cup cottage cheese

• 1 egg

• 1½ cups Italian seasoning breadcrumbs

• 2 tablespoons Parmesan cheese

• 1 small onion, finely diced

• ¼ teaspoon of salt

• 1/8 teaspoon of pepper

• 1/4 cup olive oil, for cooking

INSTRUCTIONS

Step 1: Cook the spinach
Bring a pot of water to a boil. Steam the frozen spinach on the stovetop for about 10 minutes, until cooked through.

Step 2: Drain the Spinach
Drain the spinach well and squeeze out as much excess liquid as possible

Step 3: Make the mixture
In a large bowl, combine the spinach, cottage cheese, egg, breadcrumbs, Parmesan cheese, diced onion, salt and pepper. Mix until everything is well combined.

Step 4: Form and cook the patties
Shape the mixture into patties. I would make them about 3–4 inches wide so they cook evenly. Heat olive oil in a pan (don’t be afraid to pour it all in here!) over medium heat. Cook the spinach patties for about 5 minutes on each side, or until golden brown and crispy.

Step 5: Drain and serve
Transfer the patties to a plate lined with paper towels to absorb any excess oil. Serve with smashed potatoes and tomato salad

One batch of spinach patties gives the vegetarian at the table a delicious and protein packed alternative — no separate meal needed. Different plates. Same table.

HELPFUL TIPS:

• Make sure to squeeze out as much liquid from the spinach as possible — this is the key to getting them crispy!!

• Don't be shy with the olive oil — a generous amount is what gives them that beautiful golden crust!!

• Make them about 3-4 inches wide so they cook evenly and hold together!!

• This recipe makes about 10 patties — perfect for leftovers!!

• These freeze beautifully! Once cooled, pop them in the freezer and you have a ready made vegetarian protein any night of the week. Just reheat in the oven at 350°F for about 10 minutes straight from frozen!

• This recipe scales up beautifully — just multiply everything and the table grows with you!