Mini potato and spinach cakes with a touch of Parmigiano cheese, oh so fluffy and perfect as a main course or as a starter.

Makes 6 cakes, Preparation 10 mins, Cooking 15 to 20 mins.

  • 500g fresh spinach or 400g frozen spinach
  • 3 medium-sized peeled potatoes
  • 2 free-range eggs, beaten
  • half onion or 1 shallot, finely sliced
  • Grated Parmigiano cheese, 1 heaped tablespoon + a sprinkle
  • salt, to taste
  • EVOO – Extra Virgin Olive Oil, 2 tablespoons + a drizzle for the moulds
  • breadcrumbs, to taste


Chop spinach.
Dice the potatoes and boil them in plenty of unsalted water.

Heat 2 tablespoons of EVOO in a frying pan and brown the onion or shallot for a few minutes, add the spinach and cook until it softens.

Drain the potatoes, mash them with a potato masher or a fork, put the puree in a bowl and leave to cool down for a bit.

Add the the beaten eggs, spinach, a tablespoon of grated Parmigiano, a pinch of salt, mix.

Preheat the oven to 180°/ F 350 / Gas 4.

Oil and dust single-portion moulds or muffin tins with breadcrumbs and fill them with the potato and spinach mixture. A sprinkle of Grated Parmigiano on top.

Bake in static oven 15 to 20 mins, wait a few minutes before removing them from the moulds, serve.

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