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Herb 'n' Spinach Cakes

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


  • 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
  • Red Pepper Sauce (optional)

Nutrition 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

How to Make It

  1. 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.

  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.