Boil the Potatoes: Start by peeling and chopping your potatoes into equal-sized pieces. Place them in a large pot, cover with salted water, and bring to a boil. Cook for 15-20 minutes until fork-tender, then drain and mash until smooth.

Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté for 3-4 minutes until fragrant and translucent.

Create the Filling: Stir in spinach and lentils (or chickpeas) into the skillet. Add nutritional yeast, smoked paprika, cumin, salt, and pepper. Cook for 2-3 minutes until spinach wilts.

Form the Cakes: Divide mashed potatoes into eight equal portions, flatten each into a disc, and spoon filling into the center. Fold edges over filling to shape into patties.

Prepare the Batter: In a mixing bowl, combine all-purpose flour with plant-based milk, whisking until smooth and thick enough to coat the cakes.

Coat the Cakes: Dust each potato cake with flour, then dip in batter, ensuring they're well coated.

Fry the Cakes: In a skillet, heat oil over medium-high heat. Fry coated cakes for 3-4 minutes per side until golden brown.

Drain and Serve: Transfer cakes to a plate lined with paper towels to drain excess oil. Let rest for a couple of minutes before serving.