These look like pan-fried spinach and cottage-cheese patties—soft and cheesy inside with a golden, lightly crisp exterior. The image doesn’t reveal the exact original recipe, so the recipe below is a close, practical version.
Makes: 8–10 patties
Prep: 20 minutes
Cook: 15–20 minutes
Total: ~40 minutes
Ingredients
Main mixture
300 g fresh spinach
250 g cottage cheese
2 large eggs
½ medium onion, finely grated or minced
3–4 green onions, finely chopped
2 cloves garlic, minced
60 g breadcrumbs
40 g grated Parmesan, optional
½ tsp salt
¼ tsp black pepper
½ tsp paprika
¼ tsp garlic powder, optional
½ tsp dried oregano or Italian herbs, optional
For frying
2–3 tbsp olive oil or vegetable oil
Optional flavor additions
½ tsp chili flakes
2 tbsp chopped fresh parsley
30–40 g shredded mozzarella
A little lemon zest
Step-by-Step Recipe
1. Prepare the spinach
Wash the spinach thoroughly.
Place it in boiling water for 1–2 minutes, just until wilted.
Immediately drain and cool it under cold water.
Now squeeze out as much water as possible.
This step is extremely important.
After squeezing, chop the spinach finely.
Tip: You can also sauté the spinach in a dry pan until wilted, then cool and squeeze it.
2. Prepare the onion
Finely grate or mince the onion.
Put it in a clean kitchen towel and squeeze out excess liquid.
This prevents watery patties.
3. Mix the ingredients
Add to a large bowl:
cottage cheese
eggs
spinach
onion
green onions
garlic
breadcrumbs
Parmesan
salt
pepper
paprika
Mix thoroughly with a fork or spatula.
The mixture should be moist but firm enough to shape.
4. Rest the mixture
Cover and refrigerate for 15–20 minutes.
This allows the breadcrumbs to absorb moisture and makes shaping much easier.
5. Shape the patties
Wet your hands lightly.
Take approximately 2–3 tablespoons of mixture.
Shape into an oval or small log, similar to the patties in the photograph.
Press firmly so there are no loose cracks.
Make them approximately:
7–8 cm long × 3 cm wide × 2 cm thick.
6. Pan-fry
Heat 1–2 tablespoons oil in a non-stick frying pan over medium heat.
Place the patties into the pan without overcrowding.
Cook approximately:
3–4 minutes on the first side
Flip carefully
3–4 minutes on the second side
Turn occasionally until all sides are golden brown.
Don’t use very high heat—the outside will brown before the egg inside has properly cooked.
7. Finish
Transfer to a plate lined with paper towel.
Let them rest for 2–3 minutes.
Serve warm.
They should have:
golden-brown outside
soft spinach interior
creamy cottage-cheese texture
mild eggy/cheesy flavor
Oven Version
If you prefer not to fry them:
Heat oven to 200°C / 400°F.
Put shaped patties on a parchment-lined baking tray.
Brush lightly with oil.
Bake 18–25 minutes, turning halfway.
For extra browning, use the broiler/grill for the final 2–3 minutes.
Air-Fryer Version
Preheat to 190°C / 375°F.
Lightly spray the patties with oil.
Air-fry for approximately 10–14 minutes, turning halfway.
The exact time depends on thickness and your air fryer.
Important: Nut Information
This recipe is naturally nut-free
There are no nuts required in the basic recipe.
However, if you’re preparing these for someone with a nut allergy, check packaged ingredients carefully:
breadcrumbs
Parmesan
cottage cheese
seasonings
cooking oil
These can sometimes have allergen cross-contact depending on the manufacturer.
Can I add nuts?
Yes, although the pictured patties don’t appear to require them.
For extra texture, you can add:
20–30 g finely chopped walnuts, or
20–30 g chopped almonds
Don’t add too many because nuts can make the patties crumble.
Ingredient Substitutions
Original Substitute
Cottage cheese Ricotta, farmer cheese or well-drained paneer
Fresh spinach 150–180 g frozen spinach
Breadcrumbs Oat flour or crushed oats
Parmesan Cheddar or mozzarella
Eggs 2 flax eggs for a vegan-style version, although texture will differ
Green onion Chives or finely minced onion
Olive oil Avocado or vegetable oil
If using frozen spinach
Use approximately 150–180 g frozen spinach.
Thaw completely and squeeze it very thoroughly.
Frozen spinach contains a surprising amount of water, and excess moisture is the most common reason these patties fall apart.
Troubleshooting Q&A
Why are my patties falling apart?
Usually because the mixture contains too much water.
Fix: Add 1 tablespoon breadcrumbs at a time until you can easily shape the mixture.
Also make sure the spinach and cottage cheese are well drained.
Why are they too wet inside?
The spinach wasn’t squeezed enough, or the cottage cheese has too much liquid.
Drain the cottage cheese through a fine sieve or cheesecloth for 15–30 minutes before using.
Why are they dry?
You may have added too many breadcrumbs or cooked them at excessively high heat.
Add another tablespoon of cottage cheese to the mixture next time.
Can I use paneer instead of cottage cheese?
Yes.
Finely crumble 250 g paneer. Because paneer is considerably firmer and drier, you may need an additional egg or 1–2 tablespoons yogurt.
Can I make them ahead?
Yes.
Shape the uncooked patties and refrigerate in a covered container for up to 24 hours.
Cook when needed.
Can I freeze them?
Yes.
Cook and cool completely, then freeze in a single layer.
Once frozen, transfer to an airtight freezer container.
For best quality, use within approximately 2–3 months.
Reheat in an oven or air fryer rather than microwaving if you want the exterior to remain crisp.
Can children eat them?
Yes, provided the ingredients are appropriate for the child and the patties are fully cooked. For young children, make smaller, softer patties and avoid excessive salt.
Are they high in protein?
They provide protein from eggs and cottage cheese, with additional protein from Parmesan if used. The exact amount depends heavily on the cottage cheese and breadcrumbs/protein ingredients you choose.
Are they keto?
The basic recipe isn’t strictly keto because breadcrumbs contain carbohydrates.
For a lower-carb version, replace breadcrumbs with approximately 25–30 g almond flour or another suitable low-carb binder.
Important: almond flour makes the recipe unsuitable for people with tree-nut allergies.
How do I make them extra crispy?
Use well-drained ingredients, make relatively thin patties, and fry over medium heat with a thin layer of oil.
Don’t cover the pan while cooking—the trapped steam softens the crust.
What sauce goes well with them?
Excellent options include:
garlic yogurt sauce
sour cream + herbs
tzatziki
mint yogurt
tomato chutney
spicy mayo
lemon-garlic yogurt
Simple sauce: Mix ½ cup Greek yogurt + 1 small minced garlic clove + 1 tbsp lemon juice + pinch of salt + chopped mint/parsley.
My recommended version for the closest result to the photo
Use:
300 g spinach + 250 g well-drained cottage cheese + 2 eggs + 60 g breadcrumbs + ½ onion + 4 green onions + 2 garlic cloves + 40 g Parmesan + salt, pepper and paprika.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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