These spinach and ricotta vegetable patties are somewhat reminiscent of delicate Italian gnocchi or savory syrniki (farmer's cheese pancakes), but their flavor profile is much richer and more intriguing. Vibrant emerald spinach, celebrated for its nutritional benefits since the days of medieval Persian cuisine, combines with mild ricotta to create a wonderfully velvety texture. The addition of suluguni (Georgian brined cheese) brings a pleasant saltiness and that irresistible, gooey melt that makes every single bite memorable. Bursting with fresh aromas, this dish is the absolute perfect choice for a light spring lunch or a beautifully balanced dinner.
Appetizing and healthy spinach and ricotta vegetable patties make the perfect choice for a light dinner or breakfast.
Ingredients
- 200 g frozen spinach
- 200 g ricotta
- 1 egg
- 100 g suluguni (Georgian brined cheese)
- 50 g breadcrumbs + extra for coating
- Salt to taste
- A pinch of ground white pepper
- Vegetable oil for frying
- Smetana (sour cream) and fresh parsley for serving
How to Make Spinach and Ricotta Vegetable Patties
Take the frozen spinach out of the freezer in advance and leave it for half an hour at room temperature. If you need to thaw the spinach quickly, pop it in the microwave or place it in a dry, hot skillet for a few minutes.
You can quickly thaw spinach in a dry, hot skillet if you are short on time.
Mix the spinach with the ricotta in a deep bowl. By the way, fresh spinach works wonderfully for this recipe too: simply blanch the leaves in boiling water for 2 minutes, drain in a sieve, squeeze out the excess water, and finely chop them.
The combination of spinach and ricotta forms the perfectly tender base for these patties.
Crack a large egg into the bowl. If you choose to use only the egg yolk, the mixture will turn out even more tender.
The egg acts as a binder, helping the patties hold their beautiful shape while frying.
Grate the suluguni (Georgian brined cheese, similar to low-moisture mozzarella) on a fine grater and add it to the rest of the ingredients. You can use any cheese you like here, but suluguni has a special quality—when it’s warm, it melts and stretches beautifully, making every bite incredibly appetizing.
Suluguni provides an incredibly appetizing, stretchy texture when served hot.
Pour in the breadcrumbs. You can use store-bought white breadcrumbs or dry a few slices of bread in the oven and pulse them in a blender until finely ground.
Breadcrumbs help adjust the consistency of the mixture, making it easy to shape the patties.
Stir the mixture thoroughly, then season with salt and ground white pepper to taste. White pepper is highly aromatic and offers a milder flavor compared to black pepper.
The well-combined mixture is now ready to be seasoned and shaped into neat portions.
Grease your palms with a drop of vegetable oil. Scoop out 40-50 g of the mixture for each patty. Roll into balls between your hands, place them on a cutting board, and gently flatten them into neat little discs.
Shape the mixture into neat little discs weighing about 50 grams each.
Coat the patties evenly with breadcrumbs on both sides.
An extra layer of breadcrumbs ensures the patties fry up with a perfectly crispy, golden crust.
Heat a skillet well and pour in a couple of tablespoons of neutral vegetable oil. Carefully place the patties into the hot oil. Fry until they develop a deep golden, crispy crust on both sides (about 3 minutes per side).
Fry the patties in neutral vegetable oil until a gorgeous golden crust forms on both sides.
Finely chop the parsley and rub it with a pinch of salt. Mix the crushed herbs with sour cream or unsweetened yogurt. Spoon a generous amount of this creamy sauce onto a plate, and top it with the hot spinach and ricotta patties. Garnish with a few curly parsley leaves, add a dash of pepper, and serve immediately. Bon appétit!
These hot patties pair incredibly well with a cool sour cream sauce and fresh parsley.
If you want to give the dish a more festive touch or surprise your guests with an unusual presentation, you can prepare these spinach and ricotta patties arancini-style. Simply roll the mixture into neat little balls, coat them thoroughly in breadcrumbs, and deep-fry them until they reach a deep golden color. This method creates the ultimate crispy shell that perfectly contrasts with the tender, cheesy center. After frying, make sure to transfer them to paper towels to drain any excess oil. It is best to serve these patties right away, while the cheese inside is still beautifully melted. A light salad of ripe tomatoes drizzled with olive oil makes a phenomenal accompaniment alongside the creamy smetana (sour cream) sauce. If you happen to have a few left over, they hold their flavor wonderfully when cold, serving as a quick and nutritious daytime snack. To bring back their signature crunch, just gently reheat them in a dry skillet with the lid on.
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