Serves 4
  • 500g of potato
  • 200g spinach leaves
  • 90g onion
  • 3-4 cloves of garlic
  • 2 Tbsp olive oil
  • 2 small chicken eggs (or a substitute)
  • 90g of parmesan
  • 70g grated coconut - leftovers from the coconut milk production
  • For the sauce: sour cream, salt and black pepper


  1. Cook the unpeeled potatoes, then peel and press them through the potato press.
  2. Heat the oil, fry the finely chopped onions, add the spinach, cook briefly and season with garlic, salt and pepper.
  3. Add the onion / spinach mixture to the mashed potatoes, add the eggs, finely grated cheese and mix everything with your hands. The mixture may still be a bit too soft: add as much grated coconut (leftover coconut paste) as needed until patties form well - approximately 4 tablespoons later (this will depend on the size of the eggs and the firmness of the potato).
  4. Season with salt and pepper.
  5. If you want, you can roll the patties into coconut flakes and then fry them in a little bit of hot oil (do not let them swim in oil!). Please use a non-stick pan.
  6. Sour cream is the perfect match: Season the sour cream with salt and pepper and serve it with the patties.