You are here: Home » Recipes » Spinach and Potato Cakes Spinach and Potato Cakes Recipe by Relish Contributor 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. PrintEmail Ingredients 6 to 8 medium potatoes, peeled (about 2 1/2 pounds)1 medium onion3 eggs2 garlic cloves, mined2 cups chopped fresh spinach or 1 cup defrosted frozen spinach, drained well1/2 to 3/4 cup matzo meal Salt and freshly ground black pepper, to taste3 tablespoons canola or olive oil Instructions 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. 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. 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.