Spinach and Garlic Potato Patties

• Vegetarian

• Produce

  • 1 bag Baby spinach
  • 3 Garlic cloves
  • 1 lb Potatoes
  • 1 Yellow onion

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Lemon juice
  • 1 Soy sauce

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 5 tbsp Olive oil

• Bread & Baked Goods

  • 2 cups Panko crumbs

• Dairy

  • 1 tbsp Butter
  • 1/4 cup Milk
  • 1 cup Parmesan cheese
  • 1 Sour cream
  • 1 Yogurt

Found on diethood.com

Description

Ingredients

• 1-pound potatoes (about 4 medium-sized potatoes), boiled, peeled and quartered
• 1/4 cup milk
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 bag (8 to 10 ounces) baby spinach
• 3 garlic cloves, minced
• salt and fresh ground pepper, to taste
• 1 cup shredded parmesan cheese
• 2 tablespoons lemon juice
• 1 egg, lightly beaten
• 2 cups panko crumbs
• 1/4 cup olive oil, for frying (add more as needed)
• Yogurt
• Sour Cream
• Soy Sauce

Directions

• Combine prepared potatoes and milk in a large mixing bowl; using a potato masher, mash the potatoes until smooth and creamy. Set aside.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat.
• Add chopped onions and cook for 2 to 3 minutes, stirring occasionally, until translucent.
• Add spinach and garlic to skillet; season with salt and pepper and continue to cook for 2 more minutes, or until spinach is wilted.
• Remove from heat and add spinach mixture to the potatoes.
• Stir in cheese and lemon juice.
• Add egg and panko/bread crumbs; stir until thoroughly combined and smooth.
• Shape the mixture into patties.
• Heat olive oil in a large skillet.
• Working in batches, fry each patty on both sides until golden brown; about 3 to 4 minutes per side.
• Transfer potato patties to a paper towel–lined plate.
• Serve with yogurt, sour cream, soy sauce, etc...

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