Spinach & Mozzarella Potato Cakes

Remember the wasabi in potatoes? This time round, I followed the originating post of making wasabi mashed potatoes. Then I used the leftover wasabi mashed to make today’s spinach & mozzarella stuffed potato cakes.

Initially, I wanted to make fish cakes using smoked salmon, but bebe refused to let go of it for his sandwiches. After seeking high and low through the whole fridge & freezer, I concluded on the ingredients seen in the title today which are mellow enough not to overpower the wasabi flavour.


  • 2 small blocks of frozen spinach (no idea of the measurement, just follow your gut feeling)
  • 1/2  fresh mozzarella (35g), chopped into small cubes
  • about 1 cup of flour (seasoned with paprika, salt and black pepper)
  • olive oil
  • seasoned mashed potatoes (leftover is recommended)
  • 1 egg yolk (to mix into the mashed)


  1. After thawing the spinach, saute them with salt & pepper, 1/2 tsp of garlic powder and olive oil. Let it cool.
  2. Cut up the mozzarella into small cubes, set aside.
  3. Clean your hands and pat dry, oil your hand with olive oil all the time while moulding potato cake.
  4. Scoop up half a handful of mashed with oiled palms, roll it into a ball. Poke a hole in the middle and widen the hole like a well until the rims are about 1cm.
  5. Stuff a bit of spinach in first then mozzarella and then spinach again then mozarella.
  6. Close in the top with some more mashed. Try to shape the stuffed mashed into a flatter round cake gently.
  7. Flour the cake evenly and shape again then set aside.
  8. Heat up a deep pan with olive oil inside until hot, pan fry both sides of the cake for about 2 1/2 minutes each until the sides are brown. Try not to flip the cakes too many times, one time should be enough.
  9. Rest it on a plate layered with kitchen towel. Enjoy while it is warm.

Fresh from the frying pan …

Crispy top with melted mozzarella & soft spinach oozing out.
Try adding some dried chilli flakes to add in a bit of kick.

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