Spinach Potato Cakes with Roasted Tomato Sauce
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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These spinach potato cakes with roasted tomato sauce offer a sophisticated yet comforting take on a vegetarian main course. By combining fluffy mashed potatoes with earthy spinach and a hint of zesty lemon, these patties develop a wonderful depth of flavour. Frying them until golden creates a crisp exterior that contrasts beautifully with the soft, savoury centre. The accompanying sauce, made from oven-roasted plum tomatoes, provides a vibrant and slightly smoky base that ties the whole dish together.
Perfect for a midweek supper or a light weekend lunch, this recipe is a fantastic way to use up leftover mashed potatoes while sneaking extra greens onto the plate. The addition of fresh mozzarella adds a creamy finish, making it a satisfying meal for both adults and children alike. Serve these cakes alongside a crisp green salad for a balanced and wholesome homemade dinner that feels truly special.
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Ingredients for Spinach Potato Cakes with Roasted Tomato Sauce
900g plum or Roma tomatoes, halved
Salt and pepper
1/2 cup olive oil
2 tablespoons butter
450g spinach, stems removed
1 large egg, lightly beaten
2 large or 3 medium Idaho potatoes, boiled and mashed
1/4 teaspoons finely grated lemon zest
cup dried bread crumbs
240ml plain flour
60ml canola oil
Fresh mozzarella (optional)
How to make Spinach Potato Cakes with Roasted Tomato Sauce
Preheat oven to 204°C.
Arrange the tomatoes in a single layer on a rimmed baking sheet; sprinkle with the salt and pepper, and coat well with the olive oil. Roast for 35 minutes, or until the skins blister. Cool and purée; set aside.
Heat a large skillet over medium-high heat. Add the butter, melt, then add the spinach and cook, stirring, until wilted. Transfer to a cutting board and let cool. Squeeze the spinach dry and finely chop; place in a large bowl. Add the egg and stir until well combined. Add the mashed potatoes, Parmesan, and lemon zest, and season with more salt and pepper; stir until well combined. Stir in the bread crumbs, 60ml at a time, until the mixture holds together. Pat into 2-inch by 1/2-inch-thick cakes. Dredge in the flour, patting off any excess.
Heat the canola oil in a large skillet over medium-high heat until hot but not smoking. Add the cakes and cook until lightly browned, 3 to 5 minutes per side.
Arrange the cakes over the roasted tomato sauce. Top with mozzarella, if desired.
Descargo de responsabilidad
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
17 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido

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