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Herb 'N' Spinach Cakes

Healthycooking's picture
Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Egg whites 2
  Olive oil 1 Tablespoon, divided
  Red pepper sauce 1 Tablespoon
Directions

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.

Recipe Summary

Ingredient: 
Spinach

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