Ingredients
- 2 cups cooked mashed potaotes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 medium onion, diced
- 2 cups fresh spinach
- Salt and pepper
- 1/2 cup cheese, reduced-fat Cheddar
- 2 eggs
- 1 tablespoon butter
- 2 cups panko breadcrumbs
Nutrition Information
Serving size: 2 cakes
Calories: 370
Carbohydrate: 43g (14%)
Protein: 13g (26%)
Total Fat: 15g (23%)
Saturated Fat: 7g (35%)
Trans Fat: 0g
Cholesterol: 115mg (38%)
Sodium: 510mg (21%)
Dietary Fiber: 3g (12%)
Calcium: 15%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Add cooked mashed potatoes to a large bowl. Set aside. Heat olive oil in a non-stick skillet over medium heat. Add garlic and onion, saut for 5 minutes. Add spinach and continue sauting until spinach is wilted. Add spinach mixture to mashed potatoes and stir to combine.
Thoroughly mix the remaining ingredients plus 1 cup of panko crumbs, placing the rest of the panko in a shallow dish.
Preheat oven to 350º F. Form potato mixture into small cakes; coat them in the Panko, and then transfer cakes to a nonstick baking sheet. Repeat with remaining mashed potato mixture. Bake for 15 to 20 minutes, or until cakes are browned on top. Serve immediately.
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