Spinach Potato Cakes With Roasted Tomato Sauce Recipe

Name: Spinach Potato Cakes With Roasted Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds plum or Roma tomatoes, halved; Salt and pepper; 1/2 cup olive oil; 2 tablespoons butter; 1 pound spinach, stems removed; 1 large egg, lightly beaten; 2 large or 3 medium Idaho potatoes, boiled and mashed; 1/4 teaspoon finely grated lemon zest; cup dried bread crumbs; 1 cup all-purpose flour; 1/4 cup canola oil; Fresh mozzarella (optional)

Servings: persons

2 pounds plum or Roma tomatoes, halved
Salt and pepper
1/2 cup olive oil
2 tablespoons butter
1 pound spinach, stems removed
1 large egg, lightly beaten
2 large or 3 medium Idaho potatoes, boiled and mashed
1/4 teaspoon finely grated lemon zest
cup dried bread crumbs
1 cup all-purpose flour
1/4 cup canola oil
Fresh mozzarella (optional)

1
1. Preheat oven to 400u00b0F.
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2. Arrange the tomatoes in a single layer on a rimmed baking sheet; sprinkle with the salt and pepper, and coat well with the olive oil. Roast for 35 minutes, or until the skins blister. Cool and puree; set aside.
3
3. Heat a large skillet over medium-high heat. Add the butter, melt, then add the spinach and cook, stirring, until wilted. Transfer to a cutting board and let cool. Squeeze the spinach dry and finely chop; place in a large bowl. Add the egg and stir until well combined. Add the mashed potatoes, Parmesan, and lemon zest, and season with more salt and pepper; stir until well combined. Stir in the bread crumbs, 1/4 cup at a time, until the mixture holds together. Pat into 2-inch by 1/2-inch-thick cakes. Dredge in the flour, patting off any excess.
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4. Heat the canola oil in a large skillet over medium-high heat until hot but not smoking. Add the cakes and cook until lightly browned, 3 to 5 minutes per side.
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5. Arrange the cakes over the roasted tomato sauce. Top with mozzarella, if desired.

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds plum or Roma tomatoes, halved, Salt and pepper, 1/2 cup olive oil, 2 tablespoons butter, and more.

Yes, Spinach Potato Cakes With Roasted Tomato Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spinach Potato Cakes With Roasted Tomato Sauce

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