Tasty Golden Spinach Patties

These easy spinach patties turn an ordinary leafy green into crunchy bites that'll win over anyone who usually turns their nose up at spinach. The crunchy outside breaks open to reveal a flavorful, soft center that's both tasty and good for you.

I whipped these up when I was trying to sneak more veggies into family meals without any grumbling. What began as just messing around in the kitchen has turned into something everyone asks for regularly, especially when we need a quick veggie option nobody will push around their plate.

Essential Components

• Frozen chopped spinach: 16 ounces. This forms the heart of our patties and packs tons of nutrients. The frozen kind works great and saves you lots of prep time.
• Finely chopped onion: Half. Brings a sweet kick that cuts through the earthy spinach flavor. Go with yellow onions for the tastiest results.
• Minced fresh garlic: 1 tablespoon. Gives that must-have flavor punch. Skip the jar stuff and chop your own for this one.
• Large eggs: 3. These glue everything together while adding some extra protein.
• Kosher salt: 1 teaspoon. Diamond Crystal works best for its clean taste. If you've got table salt, just use half as much.
• Black pepper: Half teaspoon. Adds a bit of heat and makes flavors pop.
• Grated parmesan cheese: Quarter cup. Brings a savory kick and helps get that nice browning. Grate it fresh for the best texture.
• Blanched almond flour: Quarter cup. Gives structure without wheat. Look for the finely ground stuff.
• Coconut flour: 1 tablespoon. Not mandatory but really helpful for soaking up extra water.
• Olive oil: 4 tablespoons. For frying until crispy. Pick a decent quality one that can handle heat.

Making Your Spinach Patties

Get your oven ready:

Turn your oven to the warm setting around 170°F. This gives you a spot to keep your finished patties hot and crispy while you cook the rest.

Fix the spinach:

Thaw your frozen spinach following the package instructions in your microwave or on the stove. The key step is squeezing out all the water. Press it in a strainer or wrap it in a clean kitchen towel and squeeze hard to get every drop of moisture out. Drier spinach means crunchier patties.

Mix your veggies:

Put the squeezed-dry spinach in a big bowl with your chopped onion and garlic. Mix everything well with a rubber spatula so the flavors spread evenly through the spinach.

Make your wet mix:

In another small bowl, beat the eggs with salt and pepper until they're well mixed. Pour this over your spinach mixture, then add the parmesan, almond flour, and coconut flour. Stir everything together gently but thoroughly until it's all evenly combined.

Cook your first batch:

Heat your olive oil in a big non-stick pan over medium heat until it shimmers but isn't smoking. Using a 4-tablespoon scoop for even sizing, drop four mounds of mix into the hot oil. Gently flatten each into patties about half-inch thick. Let them cook for 3-4 minutes until the bottoms turn deep golden-brown before carefully flipping and cooking another 3-4 minutes on the other side.

Drain and warm:

Quickly place your cooked patties on paper towels to soak up extra oil, then move them to a baking sheet in your warm oven to stay hot and crispy while you finish the rest.

Finish cooking:

Keep cooking in batches, keeping your pan at the same heat level. You might notice some liquid collecting at the bottom of your mix bowl as you work. Don't pour this back in - leave it behind for better results.

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That tablespoon of coconut flour might seem tiny and skippable, but it's become my go-to trick in this dish. Just that little bit soaks up tons of moisture that would otherwise make your patties fall apart. The first time I tried making these without it, they kept breaking apart in the pan. Adding that simple ingredient totally changed everything.

Keeping Leftovers Fresh

These spinach patties stay surprisingly good as leftovers. Keep any extras in a sealed container in your fridge for 3-4 days. When you want to warm them up, put them in the microwave at half power so they heat gently without getting tough. Funny enough, lots of people (me too!) actually like eating these cold right from the fridge as a quick protein snack.

If you want to keep them longer, you can freeze the cooled patties in freezer bags for up to three months. When stacking them, put wax paper between layers so they don't stick together. Let them thaw overnight in your fridge before reheating, or heat them straight from frozen at a lower temperature for a bit more time.

Using Fresh Spinach Instead

While frozen spinach is super convenient, fresh works great too. You'll need about 2.5 pounds of fresh spinach to match the 16 ounces of frozen the recipe calls for. Either cook it in a pan or steam it until it's completely wilted, then let it cool a bit before squeezing out all the water. Getting all that moisture out is just as important whether you start with fresh or frozen greens.

Ways To Serve

These handy patties go well with all sorts of meals. Serve them alongside some roasted chicken or fish for a complete dinner. For breakfast or brunch, top them with a runny egg for something that looks fancy. Make them a bit smaller and they become perfect appetizers, especially with a dollop of Greek yogurt mixed with lemon zest and herbs.

For a meatless meal, pair them with a basic tomato soup or a Mediterranean grain bowl. The patties also fit perfectly into pita bread with some tzatziki sauce for a Greek-style sandwich that's a little different.

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Frequently Asked Questions

→ How do I ensure the fritters stay crispy?

For extra crispy fritters, you'll want to get rid of all the water from your spinach. Too much moisture will make them soggy, so squeeze and press the spinach as much as you can before you mix everything together.

→ Can I use fresh spinach instead of frozen?

Sure thing! If you want to use fresh spinach, cook about 2.5 pounds of it first, then press out all the water you can before you follow the rest of the steps.

→ Is there an alternative to almond and coconut flour?

Regular flour or breadcrumbs work great if you don't need them to be gluten-free. Just add enough until the mix feels right in your hands.

→ Can these fritters be made in advance?

You can totally make these ahead of time. They'll keep in your fridge for 3-4 days or in the freezer for up to three months. Warm them up quickly or eat them cold as a snack.

→ What is the best oil for frying these fritters?

We love olive oil for the taste it adds, but avocado oil or any plain cooking oil that works well at medium heat will do the job too.