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Crispy Spinach Cutlets

These crispy spinach cutlets are made by mixing finely chopped spinach with spices, eggs, and breadcrumbs, then shaping and frying them until golden and crunchy. The dish features a tender, flavorful interior wrapped in a satisfyingly crisp exterior, perfect for a quick snack or comforting side. Their nostalgic charm shines through in every bite, with aromatic garlic and cumin adding depth.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh spinach finely chopped and excess moisture squeezed out
  • 1 cup breadcrumbs plain toasted or panko for extra crunch
  • 2 eggs beaten
  • 2 cloves garlic minced
  • 1 teaspoon cumin ground
  • to taste salt and pepper
  • 2-3 tablespoons oil for frying, such as canola or vegetable oil
  • 1 squeeze lemon freshly squeezed, optional for serving

Equipment

  • Large mixing bowl
  • Frying pan
  • Spatula
  • Plate lined with paper towels

Method
 

  1. Rinse the spinach thoroughly and chop it finely. Use your hands or a clean towel to squeeze out as much excess moisture as possible, ensuring the mixture holds together well.
  2. In a large mixing bowl, combine the chopped spinach with beaten eggs, minced garlic, ground cumin, and a pinch of salt and pepper. Mix until everything is evenly incorporated and the mixture feels sticky but manageable.
  3. Add the breadcrumbs to the bowl and fold them into the mixture. The breadcrumbs will help bind the mixture and give the cutlets their crispy texture.
  4. Shape the mixture into small, flat patties about 1/2 inch thick and 3 inches in diameter. Keep them uniform for even frying and a nice presentation.
  5. Heat 2 tablespoons of oil in a frying pan over medium heat until shimmering and hot. Gently place the patties into the pan, leaving space between each, and listen for a soft sizzle.
  6. Cook the cutlets for about 3-4 minutes on each side, turning once they develop a deep golden-brown crust. Use a spatula to flip gently, ensuring they hold their shape.
  7. Once crispy and golden all over, transfer the cutlets to a paper towel-lined plate to drain any excess oil. Rest for a minute to enhance their crunch.
  8. Squeeze fresh lemon over the hot cutlets if desired, adding a bright, zesty finish to each bite. Serve immediately while still crispy and fragrant.

Notes

For vegan options, replace eggs with mashed chickpeas or flaxseed slurry. To keep them gluten-free, use crushed rice crackers or oats instead of breadcrumbs. Fry on medium heat to prevent burning and ensure even crispiness.