Description
These crispy and flavorful Potato Pancakes are made from mashed potatoes combined with sautéed onions, garlic, spinach, and a blend of fragrant spices. Coated in panko crumbs and pan-fried to golden perfection, they make a delightful appetizer or side dish, perfect for a cozy meal or entertaining guests.
Ingredients
Main Ingredients
- 1 pound potatoes (about 3-4 medium-sized potatoes)
- 1 tablespoon avocado oil
- 1 small yellow onion, diced
- 3-4 cloves garlic, minced
- 8 ounces baby spinach
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon curry powder
- ½ teaspoon salt
- Fresh black pepper to taste
- 1 cup shredded mozzarella cheese (or cheese of choice)
- 1 large egg, lightly beaten
- 1 cup panko crumbs
- ¼ cup vegetable oil (for frying)
Instructions
- Prepare the Potatoes: Wash and peel the potatoes, then cut into quarters or chunks about 1-2 inches in size. Place them into a large pot and cover with cold water, generously seasoning the water with about 1 tablespoon of salt. Bring to a gentle boil and cook for 15 minutes or until the potatoes are fork tender. Drain and return to the pot or a large bowl and mash until chunky. Set aside to cool.
- Sauté Onions, Garlic, and Spinach: Heat 1 tablespoon of avocado oil in a large heavy-duty skillet over medium heat. Add the diced onions and cook for 3-4 minutes until golden on the edges. Add the minced garlic and sauté briefly, then stir in the baby spinach along with smoked paprika, cumin, curry powder, salt, and black pepper. Cook the spinach down for 2-3 minutes until wilted. Remove from heat.
- Combine Mixtures: Add the sautéed vegetables to the cooled mashed potatoes. Mix in the shredded mozzarella cheese, beaten egg, and panko crumbs. Stir everything together until thoroughly combined and the mixture is workable for shaping.
- Shape the Pancakes: Form the potato mixture into evenly sized patties, about the size of your palm.
- Pan-Fry the Pancakes: Heat ¼ cup vegetable oil in a large heavy-duty skillet over medium heat. Fry the patties in a single layer for 3-4 minutes on each side or until they develop a crispy golden-brown crust. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Repeat with the remaining mixture.
- Serve: Serve the potato pancakes hot, topped with sour cream, chopped scallions, hot sauce, or your favorite toppings.
Notes
- For a gluten-free option, substitute panko crumbs with gluten-free breadcrumbs.
- Feel free to use your favorite cheese instead of mozzarella for varied flavors.
- These pancakes can be kept warm in a low oven while frying the rest.
- Leftovers reheat well in a skillet or oven to maintain crispiness.
- Adjust spices according to taste for more or less heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
