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.
