Spinach, Garlic and Rosemary Griddlecakes

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

• Ready In: 45 mins
• Yields: 10 griddlecakes

Ingredients

• 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

Directions

1. Preheat the oven to 375°F.
2. 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.
3. 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.
4. Add the spinach to the pan and stir until spinach is heated through.
5. Combine the sautéed vegetables, cooked potatoes, feta cheese, Parmesan cheese, egg, oregano, salt, pepper, and bread crumbs in a large bowl and mix well.
6. Using an 8-ounce scoop as a measure, form the mixture into 10 griddlecakes.
7. Heat the remaining 1 tablespoon olive oil in a large sauté pan.
8. Sauté the griddlecakes until golden brown on both sides, about 2 minutes per side.
9. Place the griddlecakes on a baking pan in the center of the oven for 10 minutes to cook through.
10. Serve with marinara or your favorite sauce.