2 lb Spinach (about 6 cups)
Cooked and chopped
1 md Onion; minced
2 tb Minced garlic
1/2 lb Potatoes (2 medium) mashed
And cooled
2 Eggs; beaten
4 oz (1 cup) grated Parmesan
1 ts Fresh minced rosemary
1/2 c Fresh bread crumbs
Salt and pepper to taste
1 c Additional bread crumbs
Olive oil spray for browning
Preheat oven to 375. Combine the spinach, onion, olive oil, garlic,
potatoes, eggs, Parmesan, rosemary and bread crumbs. Add salt and pepper to
taste. Pat into small round cakes, about 3 inches in diameter. Dredge the
cakes in the additional bread crumbs. Brown in a nonstick or sprayed pan.
Reserve. To serve, place browned cakes on a cookie sheet and bake at 375
until hot inside, about 20 minutes.
Yields
8 Servings