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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To get the most water out of the spinach, squeeze the thawed greens with heavy paper towels. Ingredients:
vegetable cooking spray |
1 1/2 cups chopped onion |
3 garlic cloves, minced |
1 teaspoon dried rosemary, crushed |
1/4 teaspoon ground nutmeg |
2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry |
2 1/2 cups mashed cooked peeled baking potatoes |
3/4 cup dry breadcrumbs, divided |
1/4 cup grated parmesan cheese |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 egg whites |
1 tablespoon olive oil, divided |
red pepper sauce (optional) |
Directions:
1. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion and garlic; sauté 5 minutes or until tender. Add rosemary, nutmeg, and spinach; cook 2 minutes. Place spinach mixture in a large bowl; let cool slightly. Add mashed potatoes, 1/4 cup breadcrumbs, cheese, salt, pepper, and egg whites; stir well. Divide spinach mixture into 12 equal portions, shaping each into a 3 1/2-inch cake. Dredge cakes in remaining breadcrumbs.
2. Coat skillet with cooking spray; add 1 teaspoon oil, and place over medium heat until hot. Add 4 cakes, and cook 6 minutes or until lightly browned, turning cakes carefully after 3 minutes. Repeat procedure with remaining olive oil and cakes. Serve immediately with Red Pepper Sauce, if desired.
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