Pressing excess moisture from spinach might seem like a small step, but it makes all the difference in these cutlets. When you squeeze out the water, the spinach’s earthy flavor becomes more concentrated, and the texture turns delightfully crisp once fried. It’s a simple trick that elevates the whole dish beyond just another veggie patty.

I used to overlook this step until I noticed how soggy and limp my earlier batches turned out. Now, I swear, the key to crispy, satisfying cutlets lies in that quick squeeze—like wringing out a sponge until it’s just damp enough to hold together but not waterlogged. It’s a tiny effort with a big payoff, especially when you want something veggie but with a serious crunch.

Focusing on how pressing excess moisture from spinach transforms the texture and flavor of these cutlets, making them crispier and more satisfying.

The secret of pressing spinach

Pressing out all that excess water really transformed the texture—no more soggy bites, just crisp edges.
I love how squeezing the spinach concentrates its earthy flavor, making every bite feel more vibrant and intense.
There’s a small sense of victory when I see the moisture drain out, knowing it’ll help these cutlets stay firm and golden.
Honestly, this step is my secret weapon—without it, the whole batch feels limp and unappetizing.
It’s oddly satisfying to wring out the spinach, like giving it a little spa treatment before frying.

The story behind this recipe

This spinach cutlets recipe comes from a moment of realizing how much water I was wasting when trying to squeeze spinach for other dishes. One day, I decided to focus solely on that step—pressing out every bit of moisture—and it changed everything. The texture got crisper, and the flavor felt more concentrated, like I’d unlocked a secret to better veggie bites.
Cooking these cutlets became a small act of mindfulness. It’s that quiet satisfaction of wringing out spinach like a little ritual, knowing it’ll help everything fry up golden and crunchy without turning soggy. Now, I keep a mental note to always squeeze extra—because honestly, it makes a real difference when all you want is a satisfying, crispy bite.
heading: The secret of pressing spinach

Trivia and Historical Tidbits

This recipe has roots in Mediterranean street food, where spinach and herbs are pressed into patties for quick snacks.
Historically, pressing greens like spinach was a way to maximize flavor and reduce cooking time in resource-scarce kitchens.
In some cultures, spinach cutlets are linked to seasonal celebrations, symbolizing freshness and abundance.
The technique of squeezing excess moisture from greens dates back centuries, long before modern kitchen gadgets, relying on simple hand pressure.

Key Ingredients Breakdown

Spinach: I prefer fresh, vibrant leaves that still have a slight crunch; overcooked spinach turns dull and watery, so squeeze it well to keep the cutlets crisp.
Breadcrumbs: Using panko gives a crunchier exterior, but regular breadcrumbs work fine; toast them lightly for extra flavor before mixing in.
Eggs: They help bind the mixture, but if you want a vegan version, try flaxseed meal mixed with water—just expect a slightly denser texture.
Onion: Finely chopped for even distribution, but if you like a stronger bite, leave some pieces slightly larger for bursts of flavor.
Garlic: Fresh is best for that pungent, aromatic punch, but roasted garlic will add a mellow, smoky sweetness—use sparingly.
Spices: I love a pinch of cumin or coriander for warmth; start small and adjust based on your taste—these spices really wake up the dish.
Oil for frying: Use a neutral oil like canola or sunflower; if you want a healthier option, try a light spray with olive oil, but keep an eye on the heat to prevent smoking.

Spotlight on key ingredients

Spinach:

I love fresh, vibrant leaves that still have a slight crunch; overcooked spinach turns dull and watery, so squeeze it well to keep the cutlets crisp.
Breadcrumbs: Using panko gives a crunchier exterior, but regular breadcrumbs work fine; toast them lightly for extra flavor before mixing in.

Eggs & Oil:

Eggs: They help bind the mixture, but if you want a vegan version, try flaxseed meal mixed with water—just expect a slightly denser texture.
Oil for frying: Use a neutral oil like canola or sunflower; if you want a healthier option, try a light spray with olive oil, but keep an eye on the heat to prevent smoking.

Notes for ingredient swaps

Fresh Spinach: I prefer vibrant, young leaves for a tender bite; if using frozen, thaw and squeeze out moisture thoroughly to prevent sogginess.
Breadcrumbs: Panko creates a crunchier crust, but crushed saltines or oats can be used for a softer, nuttier texture—adjust frying time accordingly.
Eggs: For vegan swaps, try flaxseed meal mixed with water, which helps bind but results in a denser, slightly nutty flavor.
Onion: Red onion adds sweetness and color, but yellow or shallots will give a milder, more classic flavor—use what you have.
Garlic: Fresh garlic is sharp and pungent; roasted garlic offers a mellow, smoky sweetness—add sparingly if using roasted.
Oil for frying: Neutral oils like canola or sunflower work well; for a richer flavor, try lightly flavored olive oil, but keep heat moderate to avoid smoking.
Herbs & Spices: Feel free to swap in fresh parsley or cilantro for a burst of brightness; dried herbs are fine but use less to prevent overpowering.

Equipment & Tools

Large mixing bowl: Combine ingredients and shape the patties.
Clean dish towel: Press out excess moisture from spinach.
Frying pan: Cook the cutlets evenly with browning.
Spatula: Flip and handle the patties without breaking them.
Plate with paper towels: Drain excess oil and keep cutlets crisp.

Step-by-step guide to spinach cutlets

Gather all equipment: a large mixing bowl, a clean dish towel, a frying pan, spatula, and a plate for resting. Have your ingredients ready: fresh spinach, breadcrumbs, eggs, onion, garlic, spices, and oil.
Wash the spinach thoroughly under cold water. Drain well, then roughly chop it into smaller pieces. Set aside.
Heat a small skillet over medium heat (about 160°C/320°F). Sauté chopped onion and minced garlic until fragrant and translucent, about 2-3 minutes. Let cool slightly.
Place the chopped spinach in a large bowl. Using your hands or a clean dish towel, firmly squeeze out as much moisture as possible. You want the spinach damp but not wet.
Add the sautéed onion and garlic to the spinach. Mix in breadcrumbs, beaten eggs, spices, and a pinch of salt. Stir until the mixture is well combined but still manageable (should hold together when pressed).
Shape the mixture into 8-10 small, flat patties, about 1-inch thick. Keep them uniform for even cooking.
Heat about 2-3 tablespoons of oil in your frying pan over medium heat (around 180°C/355°F). When shimmering, carefully place the cutlets in the pan, spaced apart.
Cook each side for 3-4 minutes, or until golden brown and crispy. Use a spatula to gently flip, ensuring even browning. Adjust heat if they brown too quickly or burn.
Once cooked, transfer the cutlets to a paper towel-lined plate to drain excess oil. Let rest for 2 minutes before serving.
Serve hot, with a squeeze of lemon or a dollop of yogurt if desired. The outside should be crisp, and the interior tender but firm.

Let the cutlets rest for 2 minutes on a paper towel-lined plate to cool slightly and firm up. Serve immediately while crispy, garnished with lemon or herbs if desired.

How to Know It’s Done

Color: Cutlets should be deep golden brown on both sides.
Texture: They should feel firm yet tender when pressed gently with a spatula.
Appearance: Crispy edges with no soggy spots; steam escaping when cut shows a moist but not watery interior.

Crispy Spinach Cutlets

These spinach cutlets are made by squeezing out excess moisture from fresh spinach to achieve a crisp exterior when fried. The main ingredients include spinach, breadcrumbs, eggs, and aromatic seasonings, resulting in golden-brown patties with a tender interior. The key to their satisfying crunch lies in thoroughly pressing the spinach before cooking, ensuring they stay firm and crisp.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 150

Ingredients Equipment Method

Ingredients

4 cups fresh spinach leaves roughly chopped after washing
1/2 cup breadcrumbs panko preferred for crunch
1 large egg beaten
1/2 small onion finely chopped
2 cloves garlic minced
1/2 teaspoon cumin optional, for warmth
2 tablespoons oil for frying
salt to taste

Equipment

Large mixing bowl
Clean dish towel
Frying pan
Spatula
Plate with paper towels

Method

Start by washing the fresh spinach leaves thoroughly under cold water. Drain well and roughly chop them into smaller pieces, then set aside.
Place the chopped spinach in a large mixing bowl. Using a clean dish towel, firmly squeeze out as much excess water as possible until the spinach feels damp but not waterlogged. This step is key to achieving crispy cutlets.
In a skillet over medium heat, sauté the finely chopped onion and minced garlic in a little oil until fragrant and translucent, about 2-3 minutes. Let the mixture cool slightly.
Add the sautéed onion and garlic to the squeezed spinach in the bowl. Mix in the breadcrumbs, beaten egg, cumin, and a pinch of salt. Stir until the mixture is well combined and holds together when pressed.
Shape the mixture into 8-10 small, flat patties about 1 inch thick. Keep the patties uniform for even cooking and a nice presentation.
Heat 2-3 tablespoons of oil in a frying pan over medium heat until shimmering. Carefully add the patties, spacing them apart to prevent sticking.
Cook each side for about 3-4 minutes or until golden brown and crispy, flipping gently with a spatula to maintain their shape. Adjust the heat if they brown too quickly or too slowly.
Once cooked, transfer the cutlets to a paper towel-lined plate to drain excess oil. Let them rest for a couple of minutes to firm up.
Serve the crispy spinach cutlets hot, garnished with lemon or herbs if desired. They should be golden, crispy on the outside, and tender inside — perfect for a satisfying snack or main dish.

Pro tips for perfect spinach cutlets

Use a clean dish towel: Firmly squeeze out excess moisture from the spinach to ensure crisp, not soggy, cutlets.
Pre-toast your breadcrumbs: Lightly toast before mixing for a nuttier flavor and extra crunch in every bite.
Keep the oil at the right temperature: Shimmering but not smoking at around 180°C/355°F ensures golden, crispy edges without burning.
Shape the patties evenly: Use a cookie cutter or mold for uniform size, so they cook through and brown evenly.
Rest before frying: Let the shaped cutlets rest for 2 minutes; it helps them hold together better and prevents breaking during frying.
Adjust heat as needed: If they brown too quickly, dial down; if they’re pale and soft, increase heat slightly for faster crisping.
Use a gentle flip: Flip carefully with a spatula to avoid breaking the delicate, freshly fried crust.

Common mistakes and how to fix them

FORGOT to drain spinach thoroughly → Squeeze out excess moisture for crispiness.
DUMPED the spinach mixture into hot oil → Ensure cutlets are cold for even frying.
OVER-TORCHED the cutlets → Cook on medium heat to avoid burning and achieve golden crust.
TOO wet the mixture → Add more breadcrumbs if mixture feels too moist and won’t hold.

Quick fixes and pantry swaps

When spinach is too wet, splash a little extra breadcrumbs to absorb moisture.
If mixture feels sticky, patch with a tiny drizzle of oil and knead gently.
Splash cold water if oil shimmers too much or smokes to cool the pan quickly.
Dump in a pinch of salt if cutlets stick to the pan—helps release them easily.
When in doubt, swap panko for crushed cornflakes for an unexpected crunch and shimmer.

Prep, store, and reheat tips

Press and squeeze the spinach ahead of time; store in an airtight container in the fridge for up to 24 hours. The moisture loss helps keep the cutlets crispy.
Prepare the mixture, shape into patties, and refrigerate uncovered for up to 4 hours. This allows flavors to meld and makes frying easier.
Cooked cutlets can be stored in a single layer in an airtight container in the fridge for 1-2 days. Reheat in a hot skillet until crisp and heated through, about 2-3 minutes per side.
Reheat from cold—expect a slight loss in crispness, but finish with a quick splash of oil in the pan. The aroma of warm spinach and crispy edges will fill your kitchen.
For longer storage, freeze uncooked patties on a tray, then transfer to a bag. Fry directly from frozen, adding a minute or two to cooking time for crispy, hot bites.

Spinach Cutlets Recipe