Wednesday, January 2, 2008

Spinach Potato Cakes w/ Roasted Tomato Sauce

These were a surprise HIT! Even my skeptical husband enjoyed them. The sauce was so yummy and simple - would be great with noodles. I love finding meatless recipes that fill you up, and this sure did. The kids had fun helping me shape the patties,too.

4 to 6 servings

  • 2 pounds plum or Roma tomatoes, halved
  • Salt and pepper
  • ½ cup olive oil
  • 2 tablespoons butter
  • 1 pound spinach, stems removed
  • 1 large egg, lightly beaten
  • 2 large or 3 medium Idaho potatoes, boiled and mashed
  • ¼ teaspoon finely grated lemon zest
  • ½ cup dried bread crumbs
  • 1 cup all-purpose flour
  • ¼ cup canola oil
  • Fresh mozzarella (optional) * i used regular & melted a bit on top!*
  1. Preheat oven to 400° F.
  2. Arrange the tomatoes in a single layer on a rimmed baking sheet; sprinkle with the salt and pepper, and coat well with the olive oil. Roast for 35 minutes, or until the skins blister. Cool and puree; set aside.
  3. Heat a large skillet over medium-high heat. Add the butter, melt, then add the spinach and cook, stirring, until wilted. Transfer to a cutting board and let cool. Squeeze the spinach dry and finely chop; place in a large bowl. Add the egg and stir until well combined. Add the mashed potatoes, Parmesan, and lemon zest, and season with more salt and pepper; stir until well combined. Stir in the bread crumbs, ¼ cup at a time, until the mixture holds together. Pat into 2-inch by ½-inch-thick cakes. Dredge in the flour, patting off any excess.
  4. Heat the canola oil in a large skillet over medium-high heat until hot but not smoking. Add the cakes and cook until lightly browned, 3 to 5 minutes per side.
  5. Arrange the cakes over the roasted tomato sauce. Top with mozzarella, if desired.
~ recipe by Robert Stehling in Cookie Magazine ~