Potato Fritters With Spinach Artichoke Dip!

I hate to waste food.  Any food!  Sometimes I even test my immune system trying to finish things that don’t exactly fall under the category of fresh.  In a country with so much excess and access to food, I always picture the faces of less fortunate and feel guilty when food hits the compost that should have been enjoyed.  

This recipe is a great way to use up any leftover mashed potatoes.  I always seem to make way too much, maybe it’s because subconsciously I want to make these:)

Potato Fritters With Spinach Artichoke Dip!


Makes 8 Fritters

4 cups of seasoned mashed potatoes
2 Tbsp. Safflower oil

Scoop the mashed potatoes on to a baking sheet and flatten.  Brush with a littl oil and bake for 25 minutes on 375.  They should be firm on the outside and soft on the inside.

Heat the oil in a frying pan and crisp up the potatoes until golden brown on each side.  About 5-7 minutes on each side on medium high heat.

Spinach Artichoke Dip:


1 cup of cashews

1 can of quartered artichoke hearts

1# of fresh spinach

Sea salt and black pepper

Add the cashews to a blender with the liquid from the artichoke can, add a little water if necessary, to achieve a creamy smooth consistently. Add in 3/4 of the spinach and all of the artichoke hearts, sea salt, pepper and pulse until combined, it should still be a little chunky. Scoop out of the blender into a bakin dish and bake on 400 for 20 minutes.

When the potato fritters are done put the remaining spinach in the hot pan and wilt.

Lay the fritters down on a plate and top with the spinach artichoke dip and finish with the wilted spinach.

I love to serve these with a lightly dressed (flax oil and lemon) green salad and fresh sliced tomatoes.


Vegan Yogi Chef 

5 Replies to “Potato Fritters With Spinach Artichoke Dip!”

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