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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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Ingredients:
ingredients |
2 lbs yukon gold potatoes, diced |
1/2 cup extra virgin olive oil |
1/4 cup onion, diced |
2 tsp garlic, minced |
1 tsp rosemary, fresh or dried |
10 1/2 oz frozen spinach, thawed & chopped |
1 cup feta, crumbled |
1/2 cup parmesan, grated |
2 eggs |
1 tsp oregano, dried |
1/2 tsp sea salt |
1 tsp freshly ground black pepper |
1 1/2 cups bread crumbs |
Directions:
1. 1. Steam or boil potatoes until soft. Mash and set aside to cool
2. 2. In a large skillet over medium heat, cook onions and garlic in oil until soft (about 10 minutes). Set aside to cool.
3. 3. In a large bowl, combine cooled potatoes, onion mix and all remaining ingredients until well mixed. Scoop or form mixture into 3/4-inch patties.
4. 4. Pan-fry patties in a small amount of oil on medium heat for a minute on each side to create a crust.
5. 5. Place on baking sheet and bake in a preheated 350°F oven for 15-20 minutes. Remove from oven and enjoy hot.
6. Yields 12 Cakes
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