Potato-Spinach Cakes

These potato cakes are similar to the famed Indian-style Aloo Ki Tikki. The major difference comes from the flavors added in both versions. My version has a slight Mediterranean flair, while the Indian variations contain plenty of warm spices, peas, and other vegetables.

I like using leftover potato purée for this recipe, as long as the purée remains somewhat firm. Make sure the leftover purée is cold; cold purée works best when forming the patties (cakes). If beginning from scratch, count on cooking 750 grams (1 1/2 pounds) of whole unpeeled potatoes. Steam or boil until very soft, then peel

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