- 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
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
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.