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Serve warm with a dollop of sour cream or yogurt.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in a skillet or oven for best texture.
Variations:
Add chopped sun-dried tomatoes for extra flavor.
Swap mozzarella with crumbled feta or goat cheese.
Use kale or Swiss chard instead of spinach.
FAQ:
Q: Can I make these ahead of time?
A: Yes, shape and chill the cakes in the fridge. Fry when ready to serve.
Q: Can I bake them instead of frying?
A: Absolutely. Bake at 200°C (400°F) for 20–25 minutes, flipping halfway.
Q: Are they freezer-friendly?
A: Yes, freeze uncooked cakes on a tray, then transfer to a bag. Fry or bake from frozen.
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