Spinach Potato Cakes with Roasted Tomato Sauce
Potatoes are the world’s fourth-largest food crop, following rice, wheat, and maize.
This is vegetarian and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Spinach Potato Cakes with Roasted Tomato Sauce
Ingredients
Instructions
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Boil the potatoes until tender. Mash them and set aside.
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Sauté the onion and garlic until translucent. Add the spinach and cook until wilted. Set aside.
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In a large bowl, combine the mashed potatoes, sautéed spinach mixture, egg, breadcrumbs, salt, and black pepper. Mix well.
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Shape the mixture into patties and refrigerate for 10 minutes.
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Meanwhile, preheat the oven to 400°F (200°C). Place the tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20 minutes.
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Heat the olive oil in a frying pan over medium heat. Fry the potato cakes until golden brown on both sides.
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Serve the spinach potato cakes with the roasted tomato sauce and garnish with fresh basil and grated Parmesan cheese.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 5g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
