Rosemary & Garlic Spinach Cakes

 From Cascadian Farms, Contributed by Rebecca Bacci


2 TBSP olive oil                                               2 eggs, beaten

1 cup chopped onion                                        ¼ cup grated Parmesan cheese

3 cloves garlic, minced                                      2 tsp fresh Rosemary, minced or

1 10 oz. Package of Cascadian Farms                 ½ tsp dried, crushed

   Organic Cut Spinach, or                                ½ cup unseasoned bread crumbs

    fresh wilted spinach                                       ½ tsp each salt and pepper

2/3 cup mashed potatoes


Heat olive oil in a non-stick pan over medium heat.  Add onion, garlic, and spinach; sauté for 3 minutes.  Add remaining ingredients and combine well.  Mixture should be thick and scoop-able.  Scoop into 1-¾ inch balls and flatten into patties.  Spray pan with vegetable oil and sauté both sides of cakes until golden brown.  Place cakes on a non-stick baking sheet and bake for 10 minutes at 375 until heated through.  Enjoy as a side dish or with marinara sauce.


Makes approx. 6 cakes.