Start by washing and finely chopping the fresh spinach, then squeeze out any excess water using a clean cloth or paper towel—this helps keep the mixture firm.
In a large mixing bowl, beat the eggs until frothy and slightly bubbly—this creates a nice binder for the mixture.
Add the breadcrumbs, minced garlic, ground cumin, and a pinch of salt and pepper to the eggs, then stir until well combined, creating a thick, fragrant mixture.
Fold in the chopped spinach into the mixture, mixing gently until the greens are evenly coated and the mixture is sticky but manageable.
Using damp hands, shape the mixture into small, flat cutlets about 1/2 inch thick and 2-3 inches wide—this helps keep them uniform and easy to fry.
Heat 2-3 tablespoons of oil in a frying pan over medium heat until shimmering and hot—this is key for a crispy exterior.
Carefully place the shaped cutlets into the hot oil, gently pressing them down to ensure contact with the pan, and cook for about 3-4 minutes per side until golden brown and crispy.
Flip the cutlets gently with a spatula once they turn a deep golden hue and release a fragrant, smoky aroma—this signals they are ready to be turned.
Transfer the cooked cutlets onto a paper towel-lined plate to drain excess oil and let them rest for 2 minutes to set their crispy exterior.
Serve these crispy spinach cutlets warm, perhaps with a squeeze of lemon or a side of yogurt for extra flavor and freshness.
