Frugal Healthy Recipe: Spinach and Potato Cakes

By Helen Chin Lui of The Healing Place Medfield, MA

Prep time: 30 minutes
Cooking time: 2-3 minutes per pancake
Makes: 10-15 pancakes depending on size

2 lbs of peeled, cooked, mashed (red, yukon, boiling, NOT Idaho) potatoes (about 4 large potatoes)
Half a bag of 12oz fresh, chopped, cooked spinach or 1/2 box of thawed frozen spinach (squeeze out excess water with frozen or fresh)
1/2 c chopped onion
2 cloves of finely chopped garlic
Half a medium, chopped green pepper
1/4 c of rice or wheat flour
1-2 tsp of hot sauce (optionally)
1/2-1 tsp salt
1/2 tsp of pepper
1/2-1 tsp of curry powder (depending on taste)
2-3 tbl of either almond, soy, or regular milk

-Cook potatoes according to directions and mash with ricer for finer texture. Set aside in bowl.
-Cook spinach and then plunge into cold water to stop the cooking process. Cool, then chopped fine, or thaw frozen spinach and use half a box. Don’t forget to squeeze the excess moisture out or you will be sorry when your pancake does not hold its shape during the cooking process.
-In another pan, saute garlic, onion and pepper in a little olive oil until tender then add to the mashed potato mixture.
-To the potato mixture add: salt, pepper, curry powder, flour, hot sauce and 2 tbl of milk. Mix together all ingredients. (The consistency should be stiff enough to be shaped into patties. If it is too dry, add a little more milk or too wet add more flour by the tablespoon.) With wet hands shape COOL potato mixture into patties … to the size of your preference
-In a frying pan with a little olive oil and over medium heat, gently place as many potatoes patties without over crowding. Turn the heat down to low, and cook until each side is browned (about 2 minutes per side.) Be careful not to burn them, they cook quickly! Serve with sour cream if you desire. Enjoy!!

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