| |
| INGREDIENTS |
| 2 tsp. |
olive oil |
| 1 cup |
chopped onion |
| 3 |
cloves garlic, minced |
| 1 pkg. |
(10 ounce) chopped spinach, thawed but not drained |
| ⅔ cup |
dry instant potato flakes |
| 2 |
eggs, beaten |
| ¼ cup |
freshly grated parmesan cheese |
| 1 tsp. |
crushed rosemary |
| ½ cup |
plain breadcrumbs |
| ½ tsp. |
pepper |
|
|
|
| RECIPE |
-
Heat olive oil in large nonstick skillet over medium heat.
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Add onion, garlic, and spinach and sauté for 3 minutes.
-
Place in a large bowl and add remaining ingredients.
-
Blend together with hands. Be careful, it may be hot.
-
Form into 6 large cakes or 12 small.
-
Sauté in pan coated with cooking spray for 10 minutes or until both sides are golden brown.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 large or 2 small
NUMBER OF SERVINGS:
6
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|
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| NUTRITION FACTS |
| |
| Calories |
140 |
|
| Total Fat |
5 g |
|
| Sodium |
220 mg |
|
| Total Carbohydrates |
16 g |
|
| Fiber |
3 g |
|
| Protein |
8 g |
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|
