SPINACH & POTATO CAKES
Fancy breakfast for dinner (“brinner”)?! These flavoursome spinach and potato cakes are the way to go!
Garlic butter, feta and parmesan add maximum flavour to these tasty morsels. The crunchy outer coating is achieved by simply dipping the potato patties in panko breadcrumbs – they adhere really well and there’s no need for the three step process of flour, egg and breadcrumbs. Fry in a little oil until golden and crisp.
While you prepare the potato cakes, slow roast some cherry tomatoes until soft, lightly charred and deliciously sweet.
Add some streaky bacon and a fried egg, and you have the perfect brinner! A side of in-season sweetcorn adds colour and nutrients, but you could easily swap for a little extra spinach if you prefer.
SPINACH & POTATO CAKES
Fancy breakfast for dinner (“brinner”)?! These flavoursome spinach and potato cakes have a delicious crunchy coating. Serve with bacon, eggs and slow roasted tomatoes.
Ingredients
POTATO CAKES
- 800 g all-purpose potatoes (pre-washed, unpeeled) (1lb 12oz)
- 80 g baby spinach (2.8oz)
- 1 brown onion
- 3 cloves garlic
- 2 1/2 Tbsp garlic butter, divided
- 1 2/3 cups panko breadcrumbs, divided (125g)
- 50 g feta cheese (1.8oz)
- 1/2 cup grated parmesan cheese (45g)
- 2 tsp lemon/lime juice
- 1 egg
- 1/4 cup rice bran oil (60ml)
ROASTED TOMATOES
- 500 g cherry tomatoes (1lb 2oz)
- 1 Tbsp olive oil
TO SERVE
- 2 ears sweetcorn
- 250 g streaky bacon (8.8oz)
- 4 eggs
- 1/2 cup plain, unsweetened yoghurt or sour cream (125g)
- 3 Tbsp sweet chilli sauce or chutney
Instructions
Preheat oven to 160ºC (320ºF) fan bake and line a large oven tray with baking paper.
COOK POTATOES & SPINACH
Dice potatoes into small 1cm / 0.4in cubes. Place in a large saucepan, cover with water, drain and refill again. Boil for 10 minutes, until fork tender. Meanwhile, roughly chop spinach, finely dice onion and crush garlic. Melt 1 tablespoon garlic butter in a large frying pan on medium heat. Sauté onion and garlic until soft (3-4 minutes), then stir in spinach to wilt. Remove from heat.
ROAST TOMATOES
Place tomatoes on prepared tray, drizzle with oil and season with salt and pepper. Roast for 40-45 minutes, until soft and slightly charred.
MAKE POTATO CAKES
Drain potatoes well. Add spinach mixture and remaining 1 1/2 Tbsp garlic butter to potatoes. Stir in 1 cup breadcrumbs, crumbled feta, parmesan and lemon/lime juice. Season with salt and pepper to taste. Whisk egg with a fork, add to mixture and stir until well combined.
Place remaining 2/3 cup breadcrumbs in a bowl. Shape handfuls of potato mixture into thick patties, then dip in breadcrumbs to coat all over (you should get 10-12 patties). Heat a little of the oil in frying pan used to cook spinach. Fry potato cakes in batches for 2-3 minutes each side, until golden brown. Keep warm in oven. Add more oil to pan as needed.
PREPARE SERVING INGREDIENTS
When patties are almost cooked, microwave corn in husks for 4 1/2 minutes, until tender. In a separate large frying pan, cook bacon until crisp. Keep warm in oven. Add a little oil to pan, if needed, and fry eggs.
SERVE
Top potato cakes with bacon, eggs, tomatoes, yoghurt and sweet chilli. Halve corn and serve on the side.
Recipe Notes
WINE MATCH: An unoaked Chardonnay.
GLUTEN-FREE OPTION: Use gluten-free panko breadcrumbs. Make sure bacon is gluten-free.
INGREDIENT SWAPS / NOTES: You could serve with extra baby spinach instead of corn. Feel free to omit the bacon to make this a vegetarian meal.
STORING AND REHEATING: For quick and easy leftovers, refrigerate individual portions in airtight containers and reheat in the microwave. Potato cakes are better reheated in a frying pan or oven though, to re-crisp the outsides, and eggs are best cooked fresh. Add yoghurt/sour cream and sweet chilli just before serving.
