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Ricette vegetariane
Spinach Potato Cakes with Roasted Tomato Sauce

Spinach Potato Cakes with Roasted Tomato Sauce

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 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.

Ingredients for Spinach Potato Cakes with Roasted Tomato Sauce

900g plum or Roma tomatoes, halved
Sale e pepe
1/2 tazza di olio d'oliva
2 cucchiai di burro
450g spinach, stems removed
1 uovo grande, leggermente sbattuto
2 large or 3 medium Idaho potatoes, boiled and mashed
1/4 cucchiaini di scorza di limone finemente grattugiata
cup dried bread crumbs
240ml di farina semplice
60ml olio di canola
Fresh mozzarella (optional)

How to make Spinach Potato Cakes with Roasted Tomato Sauce

Preriscalda il forno a 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.