Cauliflower & Spinach Patties – Easy, Crispy, and Flavor-Packed
These Cauliflower & Spinach Patties are a simple way to turn everyday veggies into something satisfying and tasty. They’re golden on the outside, tender inside, and full of fresh flavors. You can serve them as a light lunch, a side dish, or pop them into a wrap for a quick meal.
They’re also great for meal prep and can be made with pantry staples. If you want a veggie-forward recipe that doesn’t feel fussy, this one fits right in.
Ingredients
Method
- Steam the cauliflower: Bring a pot of water to a simmer and set a steamer basket over it. Steam cauliflower florets for 8–10 minutes, until fork-tender. Drain well and let them cool briefly.
- Cook the spinach: If using fresh spinach, sauté in a dry pan over medium heat for 1–2 minutes until wilted. Transfer to a colander and press out excess moisture. If using frozen, thaw and squeeze out all liquid.
- Mash the cauliflower: In a large bowl, mash the cauliflower with a fork or potato masher until mostly smooth with a few small chunks. Avoid making it too wet or paste-like.
- Add aromatics: Stir in onion and garlic. If you prefer a milder onion flavor, sauté the onion in a teaspoon of oil for 2–3 minutes first, then add.
- Mix in the rest: Add spinach, eggs (or flax mixture), breadcrumbs, Parmesan or nutritional yeast, parsley, cumin, smoked paprika, salt, pepper, and lemon juice. Stir until everything is evenly combined.
- Adjust texture: The mixture should hold together when pressed. If it’s too wet, add more breadcrumbs a tablespoon at a time. If too dry, add a splash of water or a bit more lemon juice.
- Shape the patties: Scoop about 1/4 cup of mixture per patty. Press into discs about 1/2 inch thick. You should get 10–12 patties.
- Pan-fry: Warm a large skillet over medium heat and add a thin layer of oil. Cook patties for 3–4 minutes per side, until golden brown and crisp. Don’t crowd the pan; work in batches.
- Optional oven finish: For extra firmness, transfer cooked patties to a 375°F (190°C) oven for 8–10 minutes.
- Taste and serve: Sprinkle with a pinch of salt while hot. Serve with a dollop of yogurt or tahini, and a squeeze of lemon.
What Makes This Special
- Balanced texture: Fluffy cauliflower, tender spinach, and a crisp outer crust make every bite interesting.
- Versatile: Serve with yogurt, tahini, a fried egg, or tucked into a pita. They fit into many meals.
- Simple ingredients: No need for fancy items—just vegetables, a binder, and a few spices.
- Meal-prep friendly: The patties reheat well and freeze beautifully.
- Kid- and crowd-friendly: Mild yet flavorful, with room to add heat if you like.
Ingredients
- 1 medium head cauliflower (about 1 1/2 to 2 pounds), cut into florets
- 3 cups fresh spinach (or 1 1/2 cups frozen, thawed and well-drained)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 large eggs (or 2 tablespoons ground flax + 5 tablespoons water for a vegan option)
- 1/2 cup breadcrumbs (regular or panko; use gluten-free if needed)
- 1/4 cup grated Parmesan or nutritional yeast (optional, for extra flavor)
- 2 tablespoons chopped fresh parsley or cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1–2 tablespoons lemon juice
- Olive oil or neutral oil for pan-frying
- Optional for serving: Greek yogurt, tahini sauce, hot sauce, lemon wedges
Step-by-Step Instructions
- Steam the cauliflower: Bring a pot of water to a simmer and set a steamer basket over it.
Steam cauliflower florets for 8–10 minutes, until fork-tender. Drain well and let them cool briefly.
- Cook the spinach: If using fresh spinach, sauté in a dry pan over medium heat for 1–2 minutes until wilted. Transfer to a colander and press out excess moisture.
If using frozen, thaw and squeeze out all liquid.
- Mash the cauliflower: In a large bowl, mash the cauliflower with a fork or potato masher until mostly smooth with a few small chunks. Avoid making it too wet or paste-like.
- Add aromatics: Stir in onion and garlic. If you prefer a milder onion flavor, sauté the onion in a teaspoon of oil for 2–3 minutes first, then add.
- Mix in the rest: Add spinach, eggs (or flax mixture), breadcrumbs, Parmesan or nutritional yeast, parsley, cumin, smoked paprika, salt, pepper, and lemon juice.
Stir until everything is evenly combined.
- Adjust texture: The mixture should hold together when pressed. If it’s too wet, add more breadcrumbs a tablespoon at a time. If too dry, add a splash of water or a bit more lemon juice.
- Shape the patties: Scoop about 1/4 cup of mixture per patty.
Press into discs about 1/2 inch thick. You should get 10–12 patties.
- Pan-fry: Warm a large skillet over medium heat and add a thin layer of oil. Cook patties for 3–4 minutes per side, until golden brown and crisp.
Don’t crowd the pan; work in batches.
- Optional oven finish: For extra firmness, transfer cooked patties to a 375°F (190°C) oven for 8–10 minutes.
- Taste and serve: Sprinkle with a pinch of salt while hot. Serve with a dollop of yogurt or tahini, and a squeeze of lemon.
How to Store
- Fridge: Keep in an airtight container for up to 4 days. Place parchment between layers to prevent sticking.
- Freeze: Freeze on a baking sheet until solid, then transfer to a freezer bag.
They keep well for up to 2 months.
- Reheat: Warm in a skillet over medium heat for 3–4 minutes per side, or bake at 350°F (175°C) for 10–12 minutes. Air fry at 375°F (190°C) for 6–8 minutes.
- Meal prep tip: Mix and shape the patties ahead, then cook fresh when needed. Keep the uncooked patties chilled for up to 24 hours.
Why This is Good for You
- Veggie-rich: Cauliflower provides fiber and vitamin C, while spinach brings iron, folate, and vitamin K.
- Protein options: Eggs add protein and help bind.
The vegan flax option offers fiber and healthy fats.
- Lighter than fritters: These use less oil and more vegetables, so they’re satisfying without feeling heavy.
- Smart carbs and fats: Breadcrumbs offer structure without dominating. Olive oil gives a flavorful, heart-friendly finish.
What Not to Do
- Don’t skip drying the spinach: Excess moisture makes patties fall apart and prevents browning.
- Don’t over-mash the cauliflower: A little texture keeps the interior fluffy, not gummy.
- Don’t overcrowd the pan: Crowding traps steam and softens the crust. Cook in batches for crisp edges.
- Don’t under-season: Taste the mixture and adjust salt, lemon, and spices before cooking.
- Don’t use high heat: Medium heat gives a steady, even crust without burning.
Variations You Can Try
- Cheesy: Add 1/2 cup crumbled feta or shredded cheddar.
Reduce salt slightly to balance.
- Spiced: Swap cumin and paprika for curry powder and a pinch of turmeric. Add chopped cilantro.
- Herby: Use dill and chives instead of parsley for a fresh, bright profile.
- Protein boost: Stir in 1/2 cup cooked quinoa or chickpeas (well-mashed) to make them heartier.
- Gluten-free: Use almond flour or gluten-free breadcrumbs. You may need an extra tablespoon for structure.
- Heat lovers: Add red pepper flakes or finely chopped jalapeño to the mix.
- Baked version: Brush with oil and bake at 400°F (200°C) for 18–22 minutes, flipping halfway.
FAQ
Can I make these without eggs?
Yes.
Mix 2 tablespoons ground flaxseed with 5 tablespoons water and let it thicken for 5 minutes. Use it in place of eggs. Add a bit more breadcrumb if the mixture seems loose.
Do I have to cook the cauliflower first?
It’s best to steam or microwave it until tender.
Raw cauliflower won’t bind as well and will stay crunchy. Pre-cooking ensures a soft, cohesive patty.
What can I use instead of breadcrumbs?
You can use oat flour, crushed crackers, almond flour, or even finely ground rolled oats. Start with slightly less and add more as needed to reach a scoopable consistency.
How do I stop the patties from breaking?
Squeeze out moisture from spinach, don’t over-mash the cauliflower, and make sure your pan is hot before adding patties.
If the mix is wet, add more breadcrumbs. Let them set undisturbed for a couple of minutes before flipping.
What sauce pairs well with these?
Try lemony yogurt, garlicky tahini, tzatziki, or a spicy harissa mayo. A simple squeeze of lemon also brightens everything.
Can I air fry them?
Yes.
Lightly oil both sides, place in a single layer, and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway, until crisp and golden.
Are these good for kids?
They tend to be a hit. Keep spices mild and serve with a familiar dip like ketchup or yogurt to make them more kid-friendly.
Can I add other vegetables?
Absolutely. Grated zucchini or carrot works well—just squeeze out excess water first.
Keep the total volume similar so the patties still hold together.
Final Thoughts
Cauliflower & Spinach Patties are the kind of recipe you’ll keep coming back to—simple to make, easy to adapt, and reliably delicious. They fit into busy weeknights, make a great packed lunch, and pair with almost any sauce or side. With a crisp exterior and soft center, they feel comforting while staying light.
Keep a batch in the fridge or freezer, and you’re never far from a quick, wholesome meal.
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