Spinach and Potato Patties are a delicious and wholesome appetizer or side dish that’s baked, not fried—making them a lighter alternative to traditional meatballs. Made with tender potatoes, spinach, melted Emmental cheese, and a bit of cooked ham, these savory bites are perfect for weeknight dinners, lunchboxes, or party platters. Crispy on the outside and soft on the inside, they're sure to please both kids and adults alike.
Why Everyone Will Love This Recipe
- Baked, not fried: Healthier but still wonderfully crispy.
- Kid-friendly: A great way to sneak in spinach with no complaints.
- Versatile: Serve as an appetizer, snack, or light main course.
- Freezer-friendly: Make ahead and bake when needed.
- Melt-in-your-mouth texture: Thanks to buttery potatoes and melted cheese.
What Are Spinach and Potato Patties?
Spinach and Potato Patties are oven-baked patties made from mashed potatoes, sautéed spinach, diced ham, and cheese. Rolled in breadcrumbs for a golden crust, they’re shaped into small flattened balls and baked until crispy. These are a staple in many European households, often served warm as a vegetarian-friendly snack or a fun, kid-approved side dish—though you can omit the ham for a completely vegetarian version.
Pro Tips for the Best Spinach and Potato Balls
- Use starchy potatoes: Russet or Yukon Gold mash well and hold their shape.
- Steam, don’t boil: Steaming keeps the potatoes dry, perfect for forming balls.
- Drain spinach thoroughly: Remove excess water from cooked spinach to avoid a soggy mixture.
- Chill before baking: Letting the mixture rest in the fridge helps the balls firm up.
- Add extra cheese: If you love gooey centers, try stuffing a cube of cheese inside!
Frequently Asked Questions
Can I make these vegetarian?
Yes—just skip the cooked ham, and they’ll still be delicious and cheesy.
Can I use fresh spinach?
Absolutely. Use about 300g fresh spinach, cook it down, and drain well before adding.
Can I fry them instead?
Yes, although baking is healthier. If frying, shallow-fry in olive oil for 3–4 minutes per side until golden.
Can I freeze these before baking?
Yes! Form the balls, coat in breadcrumbs, and freeze on a tray. Once solid, transfer to a bag and bake directly from frozen.
What’s the best cheese substitute for Emmental?
Mozzarella, Gruyère, or cheddar work beautifully in this recipe.
How to Store
Let the spinach and potato balls cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 8–10 minutes to restore their crispiness.
How to Freeze
To freeze, form the uncooked balls and coat them in breadcrumbs. Place them in a single layer on a baking sheet, freeze until firm, and then transfer to a zip-top freezer bag. Bake directly from frozen at 360°F (180°C) for about 25–30 minutes, or until golden and hot.
Ingredients
How to Make Spinach and Potato Balls
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Peel and cut the potatoes into chunks. Steam for 25 minutes, or until fork-tender. Let cool slightly.
Peel and cut the potatoes into chunks. Steam for 25 minutes, or until fork-tender. Let cool slightly.
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Add the cooked spinach, egg, ham, and Emmental cheese. Stir until well combined.
In a pan, heat olive oil and sauté the chopped onion. Add the frozen spinach and cook until fully thawed and softened. Remove from heat and let cool slightly.
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Transfer to a serving plate and enjoy hot, paired with a dipping sauce or fresh salad.
In a bowl, mash the steamed potatoes with butter.
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Add the cooked spinach, egg, ham, and Emmental cheese. Stir until well combined.
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Take spoonfuls of the mixture and shape into round balls, flattening slightly. Roll each one in breadcrumbs to coat.
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Place the balls on a baking tray lined with parchment paper. Drizzle with olive oil and bake at 360°F (180°C) for 20 minutes, or until crispy and golden.
Transfer to a serving plate and enjoy hot, paired with a dipping sauce or fresh salad.
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