Vegan Potato Spinach Patties
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If you’re looking for a delicious, easy-to-make vegan recipe that even your non-vegan friends will love, these Vegan Potato Spinach Patties are the perfect choice! They’re crispy on the outside, soft and flavorful on the inside, and packed with nutritious ingredients like potatoes, spinach, garlic, and onions.
These patties have been a hit at every gathering I’ve hosted, and my non-vegan friends always ask for the recipe. They are great as an appetizer, side dish, or even as a light meal served with a fresh salad or a dip of your choice. Plus, they’re baked instead of fried, making them a healthier alternative to traditional potato patties.
So, let’s dive into why you’ll love this recipe and how to make these delicious patties at home!
Why You Will Love This Vegan Potato Spinach Patties Recipe
There are plenty of reasons why these vegan potato spinach patties should be on your meal rotation:
- Crispy yet healthy – These patties are baked, not fried, so you get all the crispiness without the extra oil.
- Budget-friendly – Made with simple pantry staples, this recipe is affordable and easy to make.
- Nutritious – Packed with vitamins from spinach and potatoes, these patties offer a healthy dose of fiber, potassium, and iron.
- Great for meal prep – They store well in the fridge and freezer, making them a perfect make-ahead meal.
- Versatile – Serve them as a main dish, side dish, or even in a burger bun for a plant-based sandwich!
- Loved by everyone – Even non-vegans love these crispy, flavorful patties.
Ingredient Notes
Main Ingredients
- Potatoes (2 large, peeled, cubed, and boiled) – The base of the patties, providing a soft and creamy texture.
- Spinach (1 cup, chopped) – Adds nutrients and a vibrant color to the patties.
- Onion (1 small, finely chopped) – Enhances the flavor with a mild sweetness.
- Garlic (2 cloves, minced) – Adds depth and richness to the taste.
- Salt (½ tsp) – Brings out the flavors of the ingredients.
- Black Pepper (¼ tsp) – Adds a bit of spice and warmth.
- Olive Oil (1 tbsp for sautéing, 1 tbsp for brushing) – Used for sautéing the vegetables and to help crisp up the patties in the oven.
Recipe Tips and Tricks
To make the best vegan potato spinach patties, keep these tips in mind:
- Use starchy potatoes – Russet or Yukon Gold potatoes work best as they mash easily and hold their shape.
- Drain the potatoes well – Too much moisture will make the patties fall apart.
- Chop the spinach finely – This ensures even distribution and prevents large chunks from affecting the texture.
- Don’t over-mash the potatoes – A slightly chunky texture helps the patties hold together better.
- Brush with oil for extra crispiness – This gives the patties a golden-brown finish without deep frying.
- Flip halfway through baking – This ensures even crisping on both sides.
- Add breadcrumbs if needed – If your mixture is too wet, add a small amount of breadcrumbs to help bind the patties.
Vegan Serving Suggestions and Pairings
These patties are incredibly versatile and can be paired with various sides and dips for a complete meal. Here are some delicious vegan serving suggestions:
- With Vegan Ranch Dressing – The creamy, tangy flavor of ranch perfectly complements the crispy patties.
- As a Burger Patty – Place the patty in a burger bun with lettuce, tomato, and vegan mayo for a delicious plant-based burger.
- With a Fresh Salad – Serve alongside a green salad with a lemon vinaigrette for a light meal.
- With Roasted Vegetables – Pair with roasted carrots, zucchini, or bell peppers for a nutritious plate.
- With Vegan Yogurt Sauce – Mix vegan yogurt with garlic, lemon juice, and dill for a refreshing dip.
- As a Side Dish – These patties work well alongside soups, stews, or grain bowls.
Storing and Reheating
These patties store well and can be enjoyed later with just a quick reheat.
Refrigeration:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven at 375°F (190°C) for 10 minutes or in a pan over medium heat for a crispy texture.
Freezing:
- Place uncooked or cooked patties on a baking sheet lined with parchment paper and freeze until solid.
- Transfer them to a freezer-safe bag or container and store for up to 3 months.
- Bake frozen patties at 400°F (200°C) for 20-25 minutes, flipping halfway through.
Frequently Asked Questions about Vegan Potato Spinach Patties
Can I pan-fry these patties instead of baking them?
Yes! Heat a little olive oil in a pan over medium heat and cook each patty for about 3-4 minutes per side until golden brown.
Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and squeeze out the excess water before adding it to the mixture.
Can I add more seasonings?
Absolutely! Feel free to add smoked paprika, cumin, nutritional yeast, or any other favorite spices for extra flavor.
What can I use instead of potatoes?
If you want to try a variation, you can use sweet potatoes, chickpeas, or lentils as a base instead of regular potatoes.
Can I make these patties gluten-free?
Yes! The recipe is naturally gluten-free, but if you add breadcrumbs to the mixture, use gluten-free breadcrumbs.
Equipment Needed
- Large pot – For boiling the potatoes.
- Mixing bowl – To combine all the ingredients.
- Pan – For sautéing the onions, garlic, and spinach.
- Baking sheet – To bake the patties.
- Parchment paper – To prevent sticking.
- Brush – For brushing olive oil on the patties.
These Vegan Potato Spinach Patties are the perfect combination of crispy, savory, and satisfying! Whether you’re serving them as an appetizer, snack, or main dish, they are sure to be a hit. They’re easy to make, budget-friendly, and packed with wholesome ingredients.
Plus, they’re a great way to introduce non-vegans to delicious plant-based meals! If you’re looking for a versatile, meal-prep-friendly dish, these patties are a must-try.
Have you tried these vegan potato spinach patties? I’d love to hear from you! Share your thoughts, substitutions, or serving ideas in the comments below. If you enjoyed this recipe, don’t forget to rate it and share it on Instagram!
Happy cooking!
Vegan Potato Spinach Patties
Crispy on the outside and soft on the inside, these Vegan Potato Spinach Patties are a delicious and healthy plant-based option. Baked instead of fried, they make a perfect snack, side dish, or main meal. Serve them with vegan ranch for extra flavor!
Ingredients
- 2 large potatoes, peeled, cubed, boiled, and mashed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1 tbsp olive oil (for sautéing)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 1 tbsp olive oil (for brushing)
- Vegan ranch dressing (for serving)
Instructions
- Peel, cube, and boil the potatoes until tender. Drain and mash them in a large bowl.
- In a pan, heat 1 tbsp olive oil over medium heat. Sauté the chopped onion until soft and translucent (about 3 minutes). Add the minced garlic and chopped spinach, cooking for another 1-2 minutes until spinach wilts.
- Add the sautéed onion, garlic, and spinach to the mashed potatoes. Season with salt and black pepper, then mix well. Shape the mixture into small patties.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place the patties on it. Brush the tops with olive oil for crispiness. Bake for 20-25 minutes, flipping halfway, until golden brown.
- Let the patties cool slightly, then serve with vegan ranch dressing for dipping.
Notes
More Potato Recipes to Try:
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