How to make
Cook the potatoes - whole and unpeeled in boiling water. Allow them to cool, once cooked (but not overcooked), peel them and then shred them into a deep bowl.
Wash and chop the tender spinach leaves, and blanch them for a few minutes, until they soften.
Strain the spinach and press it gently with your hand to remove the excess liquid. Add it to the shredded potatoes.
Wash the spring onions, chop them finely and add them to the bowl.
Add the onion and mint leaves into a blender and blend them coarsely. Add them to the potato and spinach mix.
Add the oats and egg and mix all the ingredients with your hands.
Form medium sized patties.
You can chose to fry them without the breading, by rolling them into flour, but the breading makes them extra crispy.
Roll each patty in corn meal, then dip it into the whisked egg with a pinch of hymalayan salt and finally coat them with semolina. Each breading ingredient should be in a separate bowl.
Pour the unrefined sunflour oil into a nonstick ceramic pan. When heated add the patties, making sure there is enough space between them. Flip them carefully once the bottom side turns golden brown. While frying you can add a small quantity of oil if needed, to achieve a healthier result.
Repeat until all the patties are cooked. You should get around 15 pieces (depending on their size)
Serve warm with a refreshing salad, or a yogurt dip.
Easy Spinach Patties with spearmint and spring onions, perfect for a hot summer lunch!
Enjoy your meal!
