Spinach and Potato Cakes

  • Yield 6 servings

During Passover, matzo meal must be used to bind the pancakes, however this dish is appealing all year and you can use breadcrumbs at other times.


6 to 8 medium potatoes, peeled (about 2 1/2 pounds)
1 medium onion
3 eggs
2 garlic cloves, mined
2 cups chopped fresh spinach or 1 cup defrosted frozen spinach, drained well
1/2 to 3/4 cup matzo meal
Salt and freshly ground black pepper, to taste
3 tablespoons canola or olive oil


  1. Grate potatoes and onions into a colander. Add 2 eggs and combine with the grated potato mixture. Add garlic and spinach. Mix well and press out excess liquid through the colander.
  2. Transfer the potato mixture to a large mixing bowl. Add the remaining egg, the matzo meal and seasonings. Combine well with your hands. If the mixture looks a little loose, add more meal. Allow the pancake mixture to rest 5 minutes while you heat the oil in a large nonstick skillet over medium heat.
  3. Add large spoonfuls of the pancake mixture and press down gently with the back of the spoon to form 1/2-inch-thick pancakes about 3 inches in diameter. Cook 5 minutes until golden brown, turn pancakes and repeat the process until both sides are cooked through. If the pancakes are still a bit undercooked, put them on a baking pan for an additional 5 to 8 minutes in a 375F degree oven.



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