Recipe of the Week - Spinach Potato Cakes
Posted on December 04, 2019 | Recipe
Looking for a way to savor those last scoops of mashed potatoes from Thanksgiving? Turn them into potato pancakes complete with minced garlic and local frost sweetened spinach. Thanks to Inspired by the Seasons for this cozy recipe!
- 4 cups Yukon potatoes, peeled and cubed (or 4 cups of left over mashed potatoes, even better)
- 2 Tbs butter
- 1 large egg
- 3 cups packed spinach, stems removed and chopped
- 1 tsp garlic, finely chopped
- 1/2 tsp fresh lemon juice
- 1 tsp salt (or to taste)
- 1 Tbs olive oil (for cooking)
Boil potatoes until tender, drain and mash, add butter, place in large bowl.
In a medium sized pan heat oil, add garlic and cook 2 minutes, add spinach and cook until wilted. Remove from heat and add lemon juice.
Add spinach mixture, egg, butter and salt to mashed potatoes and stir until well combined. With moistened hands (I kept a bowl of water nearby), spoon the mixture into your palm and form patty. Heat oil in a medium sized pan and carefully place patty in pan. You should be able to fit 3 in a pan. Cook 3 minutes on each side, until golden brown, be careful not to flatten cake until it has been flipped once so it does not stick to your spatula. Transfer to a paper towel lined plate and cover until ready to serve or keep warm in a 200 degree oven. Great with sour cream or topped with a poached egg.