Wednesday, January 23, 2013

Pastelitos de Espinaca (Crisp Spinach Cakes)

I'm not a big fan of Spinach, but these cakes are so yummy that you will lick your fingers. Crispy on the outside and creamy on the inside.

Makes about 12

  • 1 Package fresh Spinach about 300 gr, coarsely chopped.
  • 1/4 cup minced scallion
  • 1 garlic clove, minced
  • 1 spring of Cilantro, minced (optional)
  • 2 tablespoons vegetable or olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup all purpose flour
  • 1/2 cup Panko bread crumbs
  • 1 egg
  • 1/4 cup milk
  • a pinch of salt and pepper
  • 1/4 cup vegetable oil to fry


Heat the oil over medium temperature in a big frying pan. Sauté the garlic, cilantro and the scallion for 2 minutes. Add the Spinach and the salt and cook until completely wilted. About 8 minutes. 

Transfer to a colander and drain, pressing with a spoon to remove all the excess liquid.

In a bowl, mix the Panko, flour, Parmesan cheese, egg and milk. Add the cooked spinach and combine until well mixed. Season with salt and pepper.

Heat the vegetable oil in a frying pan at medium heat and drop by spoonfuls, flatten with the back of a spoon and fry until golden brown on both sides.

Drain over kitchen towels and serve hot.