Spinach Potato Cakes with Roasted Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 pounds plum or roma tomatoes, halved |
salt and pepper |
1/2 cup olive oil |
2 tablespoons butter |
1 pound spinach, stems removed |
1 large egg, lightly beaten |
2 large or 3 medium idaho potatoes, boiled and mashed |
1/4 teaspoon finely grated lemon zest |
cup dried bread crumbs |
1 cup all-purpose flour |
1/4 cup canola oil |
fresh mozzarella (optional) |
Directions:
1. 1. Preheat oven to 400°F.
2. 2. Arrange the tomatoes in a single layer on a rimmed baking sheet; sprinkle with the salt and pepper, and coat well with the olive oil. Roast for 35 minutes, or until the skins blister. Cool and purée; set aside.
3. 3. Heat a large skillet over medium-high heat. Add the butter, melt, then add the spinach and cook, stirring, until wilted. Transfer to a cutting board and let cool. Squeeze the spinach dry and finely chop; place in a large bowl. Add the egg and stir until well combined. Add the mashed potatoes, Parmesan, and lemon zest, and season with more salt and pepper; stir until well combined. Stir in the bread crumbs, 1/4 cup at a time, until the mixture holds together. Pat into 2-inch by 1/2-inch-thick cakes. Dredge in the flour, patting off any excess.
4. 4. Heat the canola oil in a large skillet over medium-high heat until hot but not smoking. Add the cakes and cook until lightly browned, 3 to 5 minutes per side.
5. 5. Arrange the cakes over the roasted tomato sauce. Top with mozzarella, if desired.
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