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Spinach Cutlets

These spinach cutlets are quick, savory patties made by sautéing fresh spinach and garlic, then binding the mixture with breadcrumbs and eggs before pan-frying until golden and crispy. The final dish has a tender interior with a crunchy exterior, perfect for a comforting snack or light meal. They can be enjoyed hot or at room temperature, making them versatile and satisfying anytime.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh spinach roughly chopped and squeezed dry
  • 3 cloves garlic finely minced
  • 1 cup breadcrumbs use gluten-free if needed
  • 1 large egg beaten
  • ¼ cup grated Parmesan cheese optional, for extra flavor
  • 2 tbsp oil for frying
  • 1 lemon lemon for squeezing over before serving

Equipment

  • Large Mixing Bowl
  • Frying pan
  • Spatula
  • Plate with paper towels

Method
 

  1. Gather all equipment: a large mixing bowl, a frying pan, a spatula, and a plate lined with paper towels. Warm the pan over medium heat.
  2. Roughly chop fresh spinach, then transfer it to a clean kitchen towel or paper towel and squeeze out as much moisture as possible. Set aside.
  3. Finely mince the garlic, releasing its aroma and preparing it for sautéing.
  4. Add a tablespoon of oil to the hot pan, then toss in the minced garlic. Sizzle for about 30 seconds until fragrant and just starting to turn golden.
  5. Add the squeezed spinach to the pan, stirring until just wilted, about 1 minute. The spinach will turn bright green and release a fresh aroma.
  6. Transfer the cooked spinach and garlic to the mixing bowl and let cool slightly for 2 minutes.
  7. Add the breadcrumbs, beaten egg, and Parmesan cheese (if using) to the bowl. Mix thoroughly until the mixture is cohesive and holds together when pressed.
  8. Shape the mixture into 8-10 small patties, about 2.5cm thick. Keep your hands damp to prevent sticking and help them hold shape.
  9. Heat the remaining 1-2 tablespoons of oil in the pan over medium heat. Carefully place the patties into the hot oil, frying in batches if necessary.
  10. Cook each side for 3-4 minutes until golden brown and crispy, flipping gently with a spatula. Adjust the heat if the cutlets brown too quickly or too slowly.
  11. Remove the cooked cutlets from the pan and place on the paper towel-lined plate to drain excess oil. Let rest for 2 minutes.
  12. Squeeze fresh lemon juice over the cutlets just before serving for a bright finishing touch. Enjoy them warm or at room temperature.

Notes

For extra flavor, sprinkle with additional Parmesan or chopped herbs before serving. To keep them vegan, substitute the egg with flaxseed meal mixed with water and skip the cheese. These cutlets are best enjoyed fresh but can be stored in the fridge for up to 3 days and reheated in a hot skillet for crispness.