After processing the boiled potatoes in the food processor instead of by hand, I threw the other ingredients into the processor and quickly mixed it. In the photo, you can see that I used red onion. These are garlicky and I like the crisp outside.
In case you would like to try some of the other potato dishes I like, I have also made Mashed Potato Puffs and Mashed Potato, Cheese and Chive Waffles and posted the recipes.
Spinach and Garlic Potato Patties
1-lb. potatoes (about 4 medium-sized potatoes), boiled, peeled and quartered
¼ c. milk
1 T. butter
1 T. olive oil
1 yellow onion, diced
1 bag (8 to 10 oz.) baby spinach
3 garlic cloves, minced
Salt and fresh ground pepper, to taste
1 c. shredded parmesan cheese
2 T. lemon juice
1 egg, lightly beaten
2 c. panko crumbs
¼ c. olive oil, for frying (add more as needed)
Combine prepared potatoes and milk in a large mixing bowl; using a potato masher, mash the potatoes until smooth and creamy. Set aside.
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onions and cook for 2 to 3 minutes, stirring occasionally, until translucent. Add spinach and garlic to skillet; season with salt and pepper and continue to cook for 2 more minutes, or until spinach is wilted.
Remove from heat and add spinach mixture to the potatoes. Stir in cheese and lemon juice. Add egg and panko/bread crumbs; stir until thoroughly combined and smooth.
Shape the mixture into patties. Heat olive oil in a large skillet. Working in batches, fry each patty on both sides until golden brown; about 3 to 4 minutes per side. Transfer potato patties to a paper towel–lined plate.
Serve with yogurt, sour cream or soy sauce, if desired.