Vegetarian Spinach Cakes


So, it’s not that I haven’t been preparing, cooking nor eating this past week. But I will tell you that blogging is like exercising for me. You have to get used to making time for it and you HAVE to practice writing the blog posts. So, I commit to you and me, that I will be more diligent and focused. For Easter we went out but I made some really good Spinach “cakes”. They’re more like a “burger” or pattie than a “cake”. So this is what you need to make these tasty morsels:

2 lbs. fresh SPINACH – I get the 1 lb. Organic box at COSTCO – the most cost effective
1 med. ONION – minced- I use a gadget for this
2 TBSP OO
2 EGGS beaten
2 TBSP GARLIC minced
1/2 a WHITE SWEET POTATO (red skinned and big)- mashed and cooled(I had this from breakfast the day before. Use what you find in your kitchen)
4 oz. VEGGIE GRATED Parmesan FLAVOR Cheese Alternative – from the Produce area
1 tspn fresh ROSEMARY minced
1/2 cup fresh breadcrumbs ,plus for dredging- I don’t buy bread(I just bring it home when we eat bc they’re supposed to throw it away) I freeze it to use for this purpose. Just toast up really crunchy and cool before putting in Cuisinart to make the crumbs
S and P to taste

This is what you have to do:

OVEN @ 350F

Combine all ingredients and form into patties, dredge in additional breadcrumbs and sautee in small amt. of OO. When completed put on a cookie sheet in oven for 20 min. Until hot inside. I served it with beautiful Florida avocado slices. Or you can use a LITTLE BIT of homemade tomato sauce.
We picked the tomatoes fresh and Organic from the Farm.

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4 responses to this post.

  1. Posted by gligden on April 16, 2012 at 7:44 am

    sounds yummy.

    Reply

  2. Posted by Petra on April 17, 2012 at 4:03 am

    Lecker!

    Reply

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