Crispy Vegetarian Spinach Cutlets

Crispy Spinach Cutlets are a savory vegetarian treat made with fresh spinach, soaked bread, Parmesan, and herbs, then coated in breadcrumbs and fried to golden perfection. Perfect as a second course or a hearty snack, they’re ideal for both family dinners and party platters.

Why Everyone Will Love This Recipe

• These spinach cutlets are irresistibly crunchy on the outside and soft, flavorful on the inside.
• They're vegetarian, kid-friendly, and easy to make.
• You can prepare them in advance and fry when ready.
• A delightful way to sneak in greens—even picky eaters love them!

What Are Spinach Cutlets?

Spinach cutlets, often seen in Mediterranean and Indian cuisines, are a delicious variation of traditional meat cutlets, made instead with leafy greens. They're a popular comfort food, offering the same crispy satisfaction as meat-based patties but with a lighter, earthier taste. Their versatility and ease make them a beloved dish in many households.

Cooking Tips

• Squeeze the spinach well: Excess moisture will make the mixture too wet to shape.
• Use stale bread: It soaks up milk better and adds structure.
• Fry in batches: Don’t overcrowd the pan to keep the oil temperature steady.
• Breadcrumb coating: Panko breadcrumbs work great for extra crunch.
• Add cheese variety: Mix in shredded mozzarella or Pecorino Romano for a twist.

Frequently Asked Questions

Can I Bake These Spinach Cutlets Instead of Frying?

Yes! Place them on a baking sheet lined with parchment, spray with oil, and bake at 400°F for 20–25 minutes, flipping halfway.

What Can I Use Instead of Stale Bread?

You can use breadcrumbs or cooked mashed potatoes as a binder.

Are Spinach Cutlets Gluten-Free?

Not by default, but you can make them gluten-free by using GF bread and breadcrumbs.

What Sauce Pairs Well With Spinach Cutlets?

Try serving with yogurt dip, garlic aioli, or a squeeze of lemon juice.

Can I Add More Veggies to the Mix?

Absolutely. Finely grated carrots or zucchini (well-drained) can be added to boost nutrition and texture.

How to Store

Let leftover cutlets cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or oven at 350°F until crispy again—avoid microwaving to keep the crunch.

How to Freeze

Freeze uncooked or cooked cutlets on a tray, then transfer to a freezer-safe bag once solid. They’ll keep for up to 2 months. Thaw in the fridge before frying or baking.

How to Make Crispy Spinach Cutlets

Step 1

Step 1

Tear the stale bread into small pieces and soak in milk until soft.

Tear the stale bread into small pieces and soak in milk until soft.

Step 2

Step 2

Meanwhile, rinse and pat dry the spinach. Sauté it in a pan with olive oil until wilted.

Meanwhile, rinse and pat dry the spinach. Sauté it in a pan with olive oil until wilted.

Drain spinach in a colander. Once cool, squeeze out all excess moisture.

Squeeze out the bread and place it in a mixing bowl.

Step 3

Step 3

Drain spinach in a colander. Once cool, squeeze out all excess moisture.

Add the drained spinach, Parmesan, chopped parsley, salt, pepper, and 2 eggs. Mix well to form a compact mixture.

Step 4

Step 4

Squeeze out the bread and place it in a mixing bowl.

Shape the mixture into oval patties or cutlets.

Step 5

Step 5

Add the drained spinach, Parmesan, chopped parsley, salt, pepper, and 2 eggs. Mix well to form a compact mixture.

Beat the remaining 2 eggs in a shallow bowl. Dip each cutlet into the egg, then coat with breadcrumbs.

Step 6

Step 6

Shape the mixture into oval patties or cutlets.

Place the breaded cutlets on a tray. Heat peanut oil in a deep pan until hot.

Fry the cutlets in batches until golden and crispy on both sides.

Step 7

Step 7

Beat the remaining 2 eggs in a shallow bowl. Dip each cutlet into the egg, then coat with breadcrumbs.

Remove with a slotted spoon and drain on paper towels.

Serve hot with lemon wedges.