Prep 15 mins
Cook 30 mins
Potato cakes never had it so good! With a mild background of spinach, the aromatic rosemary shines in this recipe while the sharp feta cheese adds a pleasing bite. You may make these cakes without the feta and Parmesan for a non-dairy version. Use an equivalent amount of egg substitute as the binding ingredient instead of eggs. Recipe adapted from The Whole Foods Market Cookbook
- 1 lb idaho potato, peeled and cut into large pieces
- 2 tablespoons olive oil, divided
- 1 medium onion, minced
- 2 garlic cloves, minced (1 tsp)
- 1 tablespoon minced fresh rosemary
- 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 cup crumbled feta cheese
- 1⁄2 cup grated parmesan cheese
- 1 large egg
- 2 teaspoons dried oregano
- 1 teaspoon salt, to taste
- 1 teaspoon fresh ground pepper
- 1 cup dried breadcrumbs or 1 cup panko breadcrumbs
- Preheat the oven to 375°F.
- Cover the potatoes with cold water and bring to a boil. Simmer uncovered for 12 to 15 minutes, until tender. Drain and mash lightly with a fork or potato masher.
- Heat 1 tablespoon of the olive oil in a large nonstick pan, and sauté the onion, garlic, and rosemary for 2 minutes, until the onion is softened.
- Add the spinach to the pan and stir until spinach is heated through.
- Combine the sautéed vegetables, cooked potatoes, feta cheese, Parmesan cheese, egg, oregano, salt, pepper, and bread crumbs in a large bowl and mix well.
- Using an 8-ounce scoop as a measure, form the mixture into 10 griddlecakes.
- Heat the remaining 1 tablespoon olive oil in a large sauté pan.
- Sauté the griddlecakes until golden brown on both sides, about 2 minutes per side.
- Place the griddlecakes on a baking pan in the center of the oven for 10 minutes to cook through.
- Serve with marinara or your favorite sauce.
Delicious, i left out the cheeses bc i didn't have feta and enjoyed them as a veggie griddle cake