Potato Patties with Spinach
Baked potato-and-spinach patties coated in breadcrumbs and served with a fresh corn, avocado and pepper salsa.
Ingredients
| 1 kg | potatoes | |
| 10 drops | Tabasco sauce | |
| 1/2 tsp | 2.5 ml | oregano |
| 1/2 tsp | 2.5 ml | cumin |
| 1/2 tsp | 2.5 ml | coriander |
| 1 tsp | 5 ml | sugar |
| 1 tbsp | 15 ml | wine vinegar |
| 6-7 tbsp | 90–105 ml | olive oil |
| 1 | garlic clove | |
| 1 | fresh pepper | |
| 1 | roasted pepper | |
| 1 | onion | |
| 1 | avocado | |
| 1 | can of corn (250 g) | |
| — | oil for greasing | |
| — | breadcrumbs for coating | |
| 2 | spring onions | |
| 500 g | spinach | |
| 1 | juice of 1 lemon |
Instructions
Cut the potatoes into cubes and boil them in salted water. Once they are done, add the spinach and stew briefly. Then drain the water, set the spinach aside, and mash the potatoes. Mix the well-drained spinach, the finely chopped onion and salt into the potatoes. Shape into patties, grease them with oil and roll them in breadcrumbs. Bake for 10 minutes in an oven preheated to 220 degrees, without turning them. Drain the corn and put it in a bowl, add the finely chopped flesh of the avocado. Season with Tabasco sauce. Flavor with oregano, cumin and coriander, add the finely chopped onion and garlic, and the finely diced roasted and fresh pepper. Pour in the lemon juice, the vinegar and the olive oil, sprinkle with salt and sugar. Stir. Serve the patties with the salsa.