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Categories:
idaho potato olive oil onion garlic fresh rosemary Feta cheese Parmesan cheese egg oregano salt fresh ground pepper breadcrumbs
Viewed: 49 - Published at: 2 years agoIngredients
- 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
- 12 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
Method
- Preheat the oven to 375F.
- 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.
- Heat 1 tablespoon of the olive oil in a large nonstick pan, and saute the onion, garlic, and rosemary for 2 minutes, until the onion is softened.
- Add the spinach to the pan and stir until spinach is heated through.
- Combine the sauteed vegetables, cooked potatoes, feta cheese, Parmesan cheese, egg, oregano, salt, pepper, and bread crumbs in a large bowl and mix well.
- Using an 8-ounce scoop as a measure, form the mixture into 10 griddlecakes.
- Heat the remaining 1 tablespoon olive oil in a large saute pan.
- Saute the griddlecakes until golden brown on both sides, about 2 minutes per side.
- Place the griddlecakes on a baking pan in the center of the oven for 10 minutes to cook through.
- Serve with marinara or your favorite sauce.
