Herb 'N' Spinach Cakes

Name: Herb 'N' Spinach Cakes
Ingredients: Vegetable cooking spray; 1 1/2 cups chopped onion; 3 garlic cloves, minced; 1 teaspoon dried rosemary, crushed; 1/4 teaspoon ground nutmeg; 2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry; 2 1/2 cups mashed cooked peeled baking potatoes; 3/4 cup dry breadcrumbs, divided; 1/4 cup grated Parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 egg whites; 1 tablespoon olive oil, divided

13 ingredients

2 steps

Ingredients

Vegetable cooking spray
1 1/2 cups chopped onion
3 garlic cloves, minced
1 teaspoon dried rosemary, crushed
1/4 teaspoon ground nutmeg
2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
2 1/2 cups mashed cooked peeled baking potatoes
3/4 cup dry breadcrumbs, divided
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 egg whites
1 tablespoon olive oil, divided

Directions

1

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 breadcrumbs.
2

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. Serve immediately with Red Pepper Sauce, if desired.