Herb 'N' Spinach Cakes
|Vegetable cooking spray||1|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Dried rosemary||1 Teaspoon, crushed|
|Ground nutmeg||1⁄4 Teaspoon|
|Frozen chopped spinach||20 Ounce, hawed, drained, and squeezed dry (2 Packages, 10 Ounce Each)|
|Peeled cooked mashed baking potatoes||2 1⁄2 Cup (40 tbs)|
|Dry bread crumbs||3⁄4 Cup (12 tbs), divided|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon, divided|
|Red pepper sauce||1 Tablespoon|
Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot.
Add onion and garlic; saute 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 1/2 cup breadcrumbs.
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.