Spinach, Garlic and Rosemary Griddlecakes

Makes 10 cakes

From The Whole Foods Market Cookbook

Ingredients

1 pound Idaho potatoes, peeled and cut into large pieces
1/8 cup olive oil
1 medium onion, minced
2 cloves garlic, minced (1 teaspoon)
1 tablespoon minced fresh rosemary
1 pound 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
2 teaspoons sea salt, or to taste
1 teaspoon freshly ground pepper
1 cup dried bread crumbs
Marinara sauce

Method

Preheat the oven to 375°F.

Cover 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 olive oil in a large nonstick pan, and sauté onion, garlic, and rosemary for 2 minutes, until onion is softened. Add spinach to vegetables. Combine 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 mixture into 10 griddlecakes. Heat remaining tablespoon olive oil in a large sauté pan. Sauté griddlecakes until golden brown on both sides, about 2 minutes per side. Place griddlecakes on a baking pan in the center of the oven for 10 minutes to cook through. Serve with marinara or your favorite sauce.

Nutrition

Per serving (1 griddlecake): 210 calories (80 from fat), 9g total fat, 4g saturated fat, 40mg cholesterol, 950mg sodium, 24g total carbohydrate (4g dietary fiber, 5g sugar), 9g protein

http://wholefoodsmarket.com/recipes/1301