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Categories:
red potatoes fresh spinach shallot mix black pepper Parmesan cheese flour lemon juice yogurt mayonnaise lemon slice
Viewed: 116 - Published at: 5 years agoIngredients
- 1 lb red potatoes, coarsely grated and drained
- 12 cup finely chopped fresh spinach
- 12 cup finely chopped shallot
- 1 (1 ounce) package Hidden Valley Original Ranch Dressing and Seasoning Mix, mix divided use
- 12 teaspoon coarsely cracked black pepper
- 12 cup grated parmesan cheese
- 2 tablespoons all-purpose flour
- 2 teaspoons lemon juice, divided use
- 12 cup plain Greek yogurt
- 3 tablespoons mayonnaise
- lemon slice
Method
- 1) Preheat oven to 400 degrees F. Generously coat a 13 x 9-inch pan with nonstick cooking spray.
- 2) Combine drained potatoes, spinach, shallots, 5 teaspoons seasoning mix, black pepper, Parmesan cheese, 1 teaspoon lemon juice and flour in a large bowl.
- Mix well.
- 3) Using a 1/4-cup measure, drop 8 small mounds of mixture onto prepared baking sheet.
- Lightly press each mound to form a cake that is 1-inch high.
- Spray tops lightly with nonstick cooking spray.
- Bake for 30 minutes.
- 4) Meanwhile, combine yogurt, mayonnaise, remaining 5 teaspoon seasoning mix and 1 teaspoon lemon juice in a small bowl.
- Mix well.
- 5) Transfer potato cakes to a serving platter and top each with a small dollop of yogurt sauce.
- Garnish with lemon slices.Serve immediately.
- Yield: 8 potato cakes.
