Potato and Spinach Cakes

Spinach should be plentiful at this time of year.


  • 1 lb (450 g) potatoes, cooked and puréed
  • 8 oz (225 g) cooked spinach, chopped
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • A little sunflower oil
  • 4 oz (110 g) Cheddar-type cheese, grated
  • Wholewheat flour


Mix the potato purée with the chopped spinach. Soften the onion and garlic in a little oil and mix with the potato. Add the grated cheese. Shape into little cakes, dust with wholewheat flour and fry in a little oil.

‘If you wish your potatoes to have a dry and mealy appearance, pour off every drop of water after cooking and shake the saucepan for a second or two in front of an open window. The potatoes will fluff up immediately and no further steaming will be necessary.’

From ‘Things Worth Remembering’, Good Housekeeping, July 1923.