Spinach Cakes with Rosemary and Garlic

4 Servings


  • 1 10 oz. package fresh spinach or 1 10 oz. pkg frozen chopped spinach

  • 4 potatoes medium sized, peeled

  • 1 tablespoon olive oil

  • 1 cup onions diced

  • 2 teaspoons minced garlic

  • 1 1/2 cups unseasoned dry bread crumbs

  • 1 1/2 tablespoons grated Parmesan cheese

  • 1 egg white

  • 1/4 teaspoon kosher salt

  • 1 teaspoon fresh rosemary minced, or 1/2 tsp. dried

  • pinch of white pepper


  • If using fresh spinach, wash the leaves and place in a large pot over high heat.

  • Cover and cook. stirring occasionally, until leaves are wilted, about three minutes.

  • Drain and chop coarsely. If using frozen spinach, place in a strainer and squeeze to remove excess water.

  • Meanwhile, place potatoes in a large pot of water.

  • Bring to a boil over high heat and cook 15 minutes or until almost tender.

  • drain; set aside.

  • When cool enough to handle, grate potatoes or put through a ricer.

  • In a large bowl combine spinach and potatoes.

  • Heat 1 tablespoon olive oil in a medium non-stick skillet over medium heat.

  • Add onions and garlic.

  • Saute three to five minutes, or until light brown and softened.

  • Cool slightly and add to spinach mixture.

  • Add bread crumbs, cheese, egg white and seasonings.

  • Combine well.

  • Use 1/4 cup of the mixture to form a small patty that is 1 inch thick.

  • Repeat until all mixture is used.

  • Wipe out skillet and return skillet to medium heat.

  • Brush with additional olive oil and place patties in pan without crowding.

  • Cook 5 to 6 minutes making sure center is heated through.

  • Repeat until all patties are cooked.

Category: Vegetables