| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetables, Low-fat | 8 | Servings | |
INGREDIENTS
| 2 | lb | Spinach (about 6 cups) |
| Cooked and chopped | ||
| 1 | md | Onion; minced |
| 2 | tb | Minced garlic |
| 1/2 | lb | Potatoes (2 medium) mashed |
| And cooled | ||
| 2 | Eggs; beaten | |
| 4 | oz | (1 cup) grated Parmesan |
| 1 | ts | Fresh minced rosemary |
| 1/2 | c | Fresh bread crumbs |
| Salt and pepper to taste | ||
| 1 | c | Additional bread crumbs |
| Olive oil spray for browning |
INSTRUCTIONS
Preheat oven to 375. Combine the spinach, onion, olive oil, garlic, potatoes, eggs, Parmesan, rosemary and bread crumbs. Add salt and pepper to taste. Pat into small round cakes, about 3 inches in diameter. Dredge the cakes in the additional bread crumbs. Brown in a nonstick or sprayed pan. Reserve. To serve, place browned cakes on a cookie sheet and bake at 375 until hot inside, about 20 minutes.
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