Start by thoroughly washing and chopping your fresh spinach, then squeeze out all excess moisture—this helps keep the patties crisp and prevents sogginess.
In a large mixing bowl, crack in the eggs and whisk until just combined, creating a smooth base for your mixture.
Add the breadcrumbs, sautéed garlic, chopped onion, and a pinch of salt and pepper to the eggs. Mix everything together until well incorporated.
Fold in the drained spinach, working gently to evenly distribute it throughout the mixture. The mixture should be sticky but manageable.
Shape the mixture into 8 to 10 small, flat patties, about half an inch thick, pressing gently to ensure they hold together.
Heat a tablespoon of oil in your frying pan over medium heat until shimmering and hot, creating a crisping surface for the patties.
Carefully place the patties into the hot pan, spacing them apart to prevent sticking, and cook for about 3-4 minutes on each side, until they turn golden brown and crispy around the edges.
Once golden and crispy, transfer the patties to a plate lined with paper towels to drain excess oil.
Let the patties sit for a minute to settle, then serve them warm while they’re still crispy, perhaps with a squeeze of lemon or a dollop of yogurt.
