Robert Stehling's
Spinach Potato Cakes
with Roasted Tomato Sauce
4 to 6 servings- 2 pounds plum or Roma tomatoes, halved
- Salt and pepper
- ½ cup olive oil
- 2 tablespoons butter
- 1 pound spinach, stems removed
- 1 large egg, lightly beaten
- 2 large or 3 medium Idaho potatoes, boiled and mashed
- ¼ teaspoon finely grated lemon zest
- ½ cup dried bread crumbs
- 1 cup all-purpose flour
- ¼ cup canola oil
- Fresh mozzarella (optional)
- Preheat oven to 400° F.
- Arrange the tomatoes in a single layer on a rimmed baking sheet; sprinkle with the salt and pepper, and coat well with the olive oil. Roast for 35 minutes, or until the skins blister. Cool and puree; set aside.
- Heat a large skillet over medium-high heat. Add the butter, melt, then add the spinach and cook, stirring, until wilted. Transfer to a cutting board and let cool. Squeeze the spinach dry and finely chop; place in a large bowl. Add the egg and stir until well combined. Add the mashed potatoes, Parmesan, and lemon zest, and season with more salt and pepper; stir until well combined. Stir in the bread crumbs, ¼ cup at a time, until the mixture holds together. Pat into 2-inch by ½-inch-thick cakes. Dredge in the flour, patting off any excess.
- Heat the canola oil in a large skillet over medium-high heat until hot but not smoking. Add the cakes and cook until lightly browned, 3 to 5 minutes per side.
- Arrange the cakes over the roasted tomato sauce. Top with mozzarella, if desired.
Next Page: Jim Botsacos's Spinach, Leek, and Cheese Pie
