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In a large bowl, mix together the cheese, breadcrumbs, chives, salt, spinach, and eggs.
Crank in some black pepper and set aside.
Heat the vegetable oil in a large saucepan over medium-high.
Working in batches, form 2 tablespoons worth of the egg mixture into small patties (about 2-inches wide) and carefully slide into the oil.
Cook, flipping once, until browned all over, 2 ½ to 3 minutes.
Using a slotted spoon transfer to a paper towel-lined plate and season with salt.