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1
In a saute pan, over medium heat, add the oil.
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2
When the oil is hot, add the shallots and garlic.
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3
Saute for 1 minute.
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4
Add the spinach.
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5
Season with salt and pepper.
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6
Saute until wilted about 2 minutes.
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7
Remove from the heat and cool completely.
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8
In a mixing bowl, combine the potatoes, 1 egg and the spinach mixture.
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9
Season with salt and pepper.
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10
Mix well.
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11
Stir in 1/2 cup of the bread crumbs.
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12
Divide the mixture in fourths and form into round cakes, about 1-inch thick.
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13
Season the flour with Essence.
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14
Whisk the remaining egg and milk, together.
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15
Season the remaining 1 cup bread crumbs with Essence.
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16
Dredge the cakes in the flour.
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17
Dip each cake in the egg wash, letting the excess drip off.
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18
Dredge the cakes in the bread crumbs, coating completely.
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19
In another saute pan, heat the oil.
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20
When the oil is hot, add the cakes and pan-fry until golden brown, about 2 to 3 minutes on each side.
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21
Remove from the oil and drain on paper towels.
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22
Season with Essence.
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23
Set aside and keep warm.
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24
Drain the oysters, reserving the liquor.
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25
Set aside.
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26
In another saute pan, melt the butter.
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27
Add the onions.
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28
Season with salt and pepper.
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29
Saute for 2 minutes.
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30
Add the garlic and continue to saute for 1 minute.
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31
Add the reserved oyster liquor, cream, lemon juice, and Worcestershire sauce.
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32
Season with the hot sauce, salt and pepper.
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33
Bring the mixture to boil and then reduce the heat to medium and simmer until the cream thickens, about 4 minutes.
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34
Season the oysters with salt and pepper.
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35
Stir in the oysters and cook for about 2 minutes or until the edges curl.
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36
Add the parsley and remove from the heat.
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37
To serve, place a cake in the center of each shallow bowl.
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38
Spoon the oysters and sauce around each cake.
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39
Garnish with the cheese and fried spinach.
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40
Combine all ingredients thoroughly.
