Savory Spinach and Cheese Potato Cakes

These Savory Spinach and Cheese Potato Cakes combine the heartiness of potatoes with the freshness of spinach and the creaminess of cheese. Perfectly crispy on the outside and soft on the inside, they make for a delightful breakfast option that is both filling and nutritious. The addition of spices elevates the flavor profile, while the egg serves as a binding agent, making them easy to prepare and enjoyable for the whole family.

Ingredients:

• 2 medium potatoes, peeled and grated
• 1 medium sweet potato, peeled and grated
• 1 cup fresh spinach, chopped
• 1 egg
• 1 cup cheese, grated (like cheddar or mozzarella)
• 1/2 cup self-raising flour
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 tablespoon olive oil (for frying)
• Butter (for greasing the pan)

Instructions:

1. In a large bowl, combine the grated potatoes, sweet potato, chopped spinach, minced garlic, and grated cheese.
2. Add the egg, self-raising flour, salt, black pepper, and paprika to the mixture. Stir well until all ingredients are combined.
3. Heat a non-stick frying pan over medium heat and add a little butter to grease the pan.
4. Scoop about 1/4 cup of the potato mixture into the pan, flattening it gently to form a cake. Repeat until the pan is filled, but do not overcrowd.
5. Cook for about 4-5 minutes on each side, or until golden brown and crispy. Add more butter as needed to the pan.
6. Once cooked, transfer the cakes to a paper towel-lined plate to drain excess oil. Repeat with the remaining mixture.
7. Serve warm, garnished with cucumber slices on the side.