Place the whole potatoes (unpeeled) into a large pot and cover with water. Bring to a boil and simmer for 20–25 minutes, or until a fork pierces them easily.

Drain the potatoes and let them cool for about 15 minutes. Once cool enough to handle, peel and mash them in a large mixing bowl until mostly smooth, with a few bits for texture.

Add the chopped onion, scallions, parsley, spinach, eggs, flour, and all spices into the bowl with the mashed potatoes. Stir well for 2–3 minutes, until the mixture is fully combined and flecked with herbs and color.

Cover the bowl with plastic wrap and refrigerate for 30 minutes. This helps firm up the batter for easier shaping and better frying.

Wet your hands with cold water. Scoop out about ¼ cup of the mixture and shape into a 3-inch wide, flat patty. Repeat with the remaining mixture, working quickly.

Pour vegetable oil into a large frying pan to about ¼-inch depth. Heat over medium-high heat for 5 minutes, or until shimmering.

Carefully place 3–4 patties into the hot oil without overcrowding the pan. Fry for 3–4 minutes per side, or until golden brown and crisp.

Remove with a slotted spoon and transfer to a plate lined with paper towels. Let drain for 1–2 minutes. Serve warm with yogurt, tahini sauce, amba, or your dipping sauce of choice.