Tuesday, October 11, 2011

Spinach and Potato Cakes


To watch this video recipe please click HERE!

Hi Everyone!
Today's recipe is another meatless dish! Spinach and Potato Cakes, super easy and delicious! They are great as an appetizer, side dish or even a main dish. Perfect for lunch or dinner! I hope you like it!


Ingredients:

1 lb. red potatoes (or any other potato)
10 oz.frozen spinach
1/2 cup shredded cheese (you can add up to 1 cup for richer cheesy texture)
1 garlic clove
1 tablespoon fresh rosemary
1 tablespoon fresh baby dill
salt and ground black pepper to taste
1 teaspoon ground cumin
1 teaspoon garlic powder
2 tablespoon extra virgin olive oil
1/4 cup yellow cornmeal
1/4 cup milk (or 1/3 cup heavy cream for creamier texture)

Preheat the oven to 400°F

Cut the potatoes in big chunks. Simmer the potatoes in salted boiling water for about 10 minutes or until the potatoes are completely cooked. Add the garlic clove to the boiling water. Once the potatoes are cooked, drain them and put them back
in the same pan, also keep the garlic. Mash the potatoes and garlic together.

Season the potatoes with salt and ground black pepper to taste, and about 1 teaspoon of each ground cumin and garlic powder. Taste for flavor and add more salt, pepper, garlic and cumin if needed. If you want to add some heat to this dish, feel free to add a dash of
Tabasco sauce or Shirasha Japanese hot sauce. Also mix in the fresh rosemary and baby dill.

Stir everything together, and add the rest of the ingredients: corn meal, cheese and also add in the milk a little at a time. Continue to stir and add the rest of the milk plus 2 tablespoon of extra virgin olive oil or if you prefer you can replace the olive oil with 3 tablespoons of melted butter, for rich buttery flavor.

The potato mixture shouldn't be too wet, or to dry, we want the consistency of somewhat dry mash potatoes, if you feel it is too dry, add a little more milk or heavy creamy and if you feel it is too wet feel free to add more cheese or some extra corn meal. (cheese is better)

Drain the spinach, give it a big squeeze to remove as much of the liquid as you can.  Stir spinach and potato mixture together, taste for flavor and add more seasoning if needed.

For easy cleaning don't forget to line your baking sheet with foil and spray it with cooking spray to prevent the cakes from sticking to it. Make your cakes or patties as big or as small as you want.

Bake them at 400°F for about 12-15 minutes or until golden brown

These cakes are perfect as an appetizer, a side dish or even a main dish.
I served mine on a bed of baby greens and tomato wedges. You can serve these with rice or pasta, to dress them up a little bit, drizzle with tomato sauce, gravy, Ragu or any other pasta sauce.

1 comments:

I have to try this recipe. I liked the fact that you baked it instead of frying it.

Twitter Delicious Facebook Digg Stumbleupon Favorites More