To get the most water out of the spinach, squeeze the thawed greens with heavy paper towels.

Steven Petusevsky
Recipe by Southern Living January 1996

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Recipe Summary

Yield:
6 servings (serving size: 2 cakes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

166 calories; calories from fat 24%; fat 4.5g; saturated fat 1.2g; cholesterol 2.6mg; sodium 461mg; carbohydrates 24.5g; fiber 5.4g; protein 8.9g.
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