Spinach Cakes with Rosemary and Garlic
- Yield 4 servings
Call them croquettes, cakes, patties or griddlecakes, these Spinach Cakes are pleasing to children as well as adults.
- 1 (10-ounce) bag fresh spinach or 1 (10-ounce) box frozen chopped spinach, defrosted
- 8 ounces all-purpose potatoes, peeled (about 4 medium)
- 1 tablespoon pure olive oil
- 1 cup diced onions
- 2 teaspoons minced garlic
- 1 1/2 cups unseasoned dry breadcrumbs
- 1 1/2 tablespoons grated Parmesan cheese
- 1 egg white
- 1/4 teaspoon coarse salt
- 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
- pinch white pepper
- If using fresh spinach, wash the leaves and place in a large pot over high heat. Cover and cook, stirring occasionally, until leaves are wilted, about 3 minutes, drain and chop coarsely. If using frozen spinach, place in a strainer and squeeze to remove excess water.
- Meanwhile, place potatoes in a large pot of water. Bring to a boil over high heat and cook 15 minutes or until almost tender. Drain; set aside. When cool enough to handle, grate potatoes or put through a ricer. In a large bowl, combine spinach and potatoes.
- Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add onions and garlic; saute 3 to 5 minutes or until light brown and softened. Cool slightly and add to spinach mixture. Add bread crumbs, Parmesan cheese, egg white and seasonings; combine well.
- Use 1/4 cup of the mixture to form a small patty that is 1 inch thick; place on a plate. Repeat until all mixture is used.
- Wipe out skillet and return skillet to medium heat. Brush with additional pure olive oil and place patties in pan without crowding. Cook 5 to 6 minutes until crust forms; turn over and cook another 5 to 6 minutes, making sure center is heated through. Repeat until all patties are cooked.