Unicorn village spinach cakes

8 Servings

Ingredients

Quantity Ingredient
2 pounds Spinach (about 6 cups)
Cooked and chopped
1 medium Onion; minced
2 tablespoons Minced garlic
½ pounds Potatoes (2 medium) mashed
And cooled
2 Eggs; beaten
4 ounces (1 cup) grated Parmesan
1 teaspoon Fresh minced rosemary
½ cup Fresh bread crumbs
Salt and pepper to taste
1 cup Additional bread crumbs
Olive oil spray for browning

Directions

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.

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