Potato-Spinach Cakes Recipe
Serve these moist and savory potato cakes with marinara sauce and salad for a light dinner.
Overview
Total time: 25 M
Servings: 7
Calories: 200
Ingredients
- 2 slices whole wheat bread toasted and quartered
- 10 oz. spinach approximately 6 cups lightly packed
- 3/4 cup low-fat buttermilk
- 2 large eggs
- 3 Yukon Gold potatoes baked or boiled, and quartered
- 3 cloves garlic quartered
- 1/4 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1/4 cup Parmesan cheese
- 1/3 cup feta cheese
- 1 1/2 tbsp. olive oil divided
Nutritional Information
- Serving Size: 2 cakes
- Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 70mg
- Sodium: 340mg
- Carbohydrates: 26g
- Fiber: 3g
- Sugar: 4g
- Protein: 9g
Instructions
- Add toast to WildSide+ jar and secure lid. Press "Pulse" 6–8 times or until desired crumb size is reached. Set aside bread crumbs.
- In large skillet, sauté spinach in ½ tablespoon oil until spinach is wilted.
- Add spinach, buttermilk, eggs, potatoes, garlic, salt, pepper, Parmesan cheese, and bread crumbs to WildSide+ jar. Secure lid and select "Sauces."
- Add feta cheese, and use spatula to incorporate.
- Preheat oven to 400°F.
- Heat 1 tablespoon oil in skillet or griddle. Spoon approximately ⅓ cup potato mixture onto skillet.
- Cook each side of potato cake until golden brown, approximately 1–2 minutes.
- Place each cake onto baking sheet lined with parchment paper, and bake for 10 minutes.
We ended up making grilled cheese for dinner because this was a total flop. It’s possible that this would work with different instructions, but as it is written, you will end up with a bunch of green goo that won’t cook into anything. Perhaps the potatoes are not meant to be blended with the rest of the ingredients? The potato cakes in the photo were NOT made with these instructions.
What can I substitute in place of the eggs, please??
Sorry for the confusion. It should be baked or boiled. We’ve made this change.
The potatoes are baked and boiled? Would one or the other do?
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