Deep-Fried Spinach Patties
Crispy outside, tender and juicy inside. The perfect blend of spinach and meat, fried to golden perfection—a timeless traditional dish.
Ingredients
14 items- Spinach 200 g
- Ground pork 150 g
- Shrimp 50 g
- Eggs 2
- Ginger 5 g
- Green onion 10 g
- Cooking wine 1 tbsp
- Light soy sauce 1 tbsp
- Salt 1 tsp
- White pepper ½ tsp
- Sesame oil 1 tsp
- Flour 50 g
- Breadcrumbs 100 g
- Cooking oil as needed
Nutrition
Steps （6 steps）
Blanch spinach in boiling water with a little salt and oil for 30 seconds until wilted, then drain, squeeze dry, and chop finely.
In a bowl, combine ground pork, shrimp, ginger, green onion, 1 egg, wine, soy sauce, salt, white pepper, and sesame oil. Stir until sticky, then add spinach and mix well.
Grease your hands lightly, take about 30 g of filling, shape into an oval patty about 1 cm thick. Repeat with remaining filling.
Beat the remaining egg with flour to make a thick batter. Coat each patty with flour, then dip into batter, and finally coat with breadcrumbs, pressing gently to adhere.
Heat oil to 160°C (medium heat). Fry the patties over medium-low heat for about 3 minutes until golden and crispy. Drain on paper towels.
Place the fried patties on paper towels to absorb excess oil, then transfer to a plate. Serve with sweet chili sauce or pepper salt.
Tips
Squeeze the spinach thoroughly to keep the filling from being too wet. Control the oil temperature to prevent burning. Adjust the meat-to-shrimp ratio according to taste.
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