Herb 'n' Spinach Cakes

Southern Living
To get the most water out of the spinach, squeeze the thawed greens with heavy paper towels.
6 servings (serving size: 2 cakes)


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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


Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion and garlic; sauté 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.

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.

Created date

April 2004

Nutritional Information

Calories 166
Caloriesfromfat 24 %
Fat 4.5 g
Satfat 1.2 g
Cholesterol 2.6 mg
Sodium 461 mg
Carbohydrate 24.5 g
Fiber 5.4 g
Protein 8.9 g