Spicy Spinach & Potato Patties (low FODMAP)

These Spicy Spinach & Potato Patties turned out to be a great way to eat spinach even for someone like me who doesn't really like the taste of spinach.  It was easy to do and was a hit with the better half too.

I used 4 red potatoes and half a bag of spinach.  You boil your potatoes – it's quicker if you cut them up into chunks.  I do put salt in the water as a matter of habit.  When they are done just roughly mash them as they are – you'll add some seasonings when you add the spinach.

To prepare the spinach which was fresh, I destalked it and then washed it – spinach is one of those things that seem to have dirt on them no matter what.  Pop the washed spinach into a pot – you don't need to add water because the water on the leaves from the washing will be quite sufficient.  Cook with the lid on for about 3 minutes or until the leaves have wilted down.

Let the spinach cool a little and then squeeze as much liquid out of it as you can.  I used paper towels to do this.  Then chop the spinach up.

Now you add your chopped spinach to the mashed potato togher with a sprinkle of red chilli flakes, a teaspoon of garam masala, 2 tablespoons of lemon juice (say the juice of half a lemon) and lashings of salt and ground white pepper.  Mix it up and then form into patties.  

These patties won't be very good at sticking together – next time I will be tempted to add a beaten egg to assist the binding – but even without they stayed intact with gentle handling. 

I rolled the patties in coconut flour ( in lieu of wheat free breadcrumbs which I haven't been able to get yet).

Fry the patties in olive oil with a teaspoon of garlic infused olive oil added to it. 

The sauce I served with it was a simple mix of greek yoghurt, salt, pepper, a teensy bit of garlic infused oil and a small amount of chopped green olives and capers.  Instead of the olives and capers you could just use some chopped fresh herbs like mint, basil or coriander.