Spinach, Garlic And Rosemary Griddlecakes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 lb idaho potato, peeled and cut into large pieces
• 2 tablespoons olive oil, divided
• 1 medium onion, minced
• 2 garlic cloves, minced (1 tsp)
• 1 tablespoon minced fresh rosemary
• 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 cup crumbled feta cheese
• 1/2 cup grated parmesan cheese
• 1 large egg
• 2 teaspoons dried oregano
• 1 teaspoon salt, to taste
• 1 teaspoon fresh ground pepper
• 1 cup dried breadcrumbs or 1 cup panko breadcrumbs

Recipe

• 1 preheat the oven to 375°f.
• 2 cover the potatoes with cold water and bring to a boil. simmer uncovered for 12 to 15 minutes, until tender. drain and mash lightly with a fork or potato masher.
• 3 heat 1 tablespoon of the olive oil in a large nonstick pan, and sauté the onion, garlic, and rosemary for 2 minutes, until the onion is softened.
• 4 add the spinach to the pan and stir until spinach is heated through.
• 5 combine the sautéed vegetables, cooked potatoes, feta cheese, parmesan cheese, egg, oregano, salt, pepper, and bread crumbs in a large bowl and mix well.
• 6 using an 8-ounce scoop as a measure, form the mixture into 10 griddlecakes.
• 7 heat the remaining 1 tablespoon olive oil in a large sauté pan.
• 8 sauté the griddlecakes until golden brown on both sides, about 2 minutes per side.
• 9 place the griddlecakes on a baking pan in the center of the oven for 10 minutes to cook through.
• 10 serve with marinara or your favorite sauce.