Ingredients
Vegetable cooking spray
Chopped onion - 3 cups
Garlic cloves, minced - 6
Dried rosemary, crushed - 2 teaspoon
Ground nutmeg - 1/2 teaspoon
Frozen chopped spinach, thawed, drained, and squeezed dry - 4 (10-ounce) packages
Mashed cooked peeled baking potatoes - 5 cups
Dry breadcrumbs, divided - 1 1/2 cup
Grated Parmesan cheese - 1/2 cup
Salt - 1 teaspoon
Pepper - 1/2 teaspoon
Egg whites - 4
Olive oil, divided
Red Pepper Sauce (optional)
Method
1.Grease a pan with a little cooking spray, and heat over medium-high heat until hot.
2. Add onion and garlic and saute till they become tender
3. Add rosemary, nutmeg, and spinach and cook for a few minutes before removing from heat
4.Allow it to cool slightly and add mashed potatoes, half of the breadcrumbs, cheese, salt, pepper, and egg whites.
5. Stir well and divide it into 24 equal portions,each of 3 1/2 inch cake form
6. Dredge cakes in remaining breadcrumbs.
7.Coat skillet with cooking spray; add 1 teaspoon oil, and place over medium heat until hot.
8.Add 4 cakes, and cook 6 minutes or until lightly browned, turning cakes carefully after 3 minutes.
(Kids Lunch Recipe - Herb Spinach Cake Preparation Method)
