Heat a tablespoon of olive oil in a skillet over medium heat and add the crushed garlic. Sauté for about 30 seconds until fragrant, then add the chopped onion and cook until soft and translucent, about 3 minutes. Add the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
Squeeze out excess moisture from the cooked spinach mixture using a clean towel or paper towels. The drier the mixture, the better it will hold together.
Transfer the drained spinach to a large mixing bowl. Add the beaten egg, breadcrumbs, a pinch of salt and pepper, and a squeeze of lemon juice. Mix thoroughly until all ingredients are well combined and the mixture holds together when pressed.
Shape the mixture into 8-10 small patties, about 1.5 inches wide, pressing gently to ensure they hold together. Place them on a plate lined with parchment or paper towels.
Heat the remaining tablespoon of olive oil in a skillet over medium heat until shimmering. Carefully place the patties into the hot oil, cooking in batches if necessary to avoid overcrowding.
Fry each side for about 3-4 minutes until golden brown and crispy around the edges. Use a spatula to flip the patties gently, listening for a satisfying sizzle as they crisp up.
Once both sides are golden and crispy, transfer the patties to a paper towel-lined plate to drain excess oil. Let them rest for 2 minutes before serving.
Squeeze a little extra lemon juice over the patties for brightening, and serve warm. They pair beautifully with a dollop of yogurt or a simple salad.
