Crispy Potato Spinach Patties
A new - baked - way to get your spuds.
I've joked in this column before that if I ever write a cookbook, it will probably be an all-potato cookbook. I'm always trying to imagine new ways to enjoy what is pretty much my favorite food of all time. Here is a new take on the spud: mashing it together with wilted spinach and baking it in little patties until crisp on the outside and creamy in the middle. Delicious!
I gave instructions to make these from scratch, but it's also a great recipe if you have any leftover mashed potatoes. Just cook the spinach, mix it in and form the patties. I baked mine for a slightly healthier version, but you can pan fry them on the stove in a couple tablespoons of vegetable oil, too.
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.