Spanakopita Potato Cakes
Recipe by: Roche Bros
Servings
16
Prep time
20 minutes
Cook time
25 minutes
Calories
179 kcal
Ingredients
Directions
- In small bowl, stir together yogurt and dill. In medium bowl, whisk eggs; add potatoes, cheese and spinach and stir until well blended. Add flour, 1 tablespoon at a time, until mixture holds together (you may not need all the flour).
- Form potato mixture into 16 cakes and place on rimmed baking pan. In batches, lightly coat potato cakes with breadcrumbs, patting so breadcrumbs adhere.
- In large nonstick skillet, in batches, heat 2 tablespoons oil over medium-high heat until very hot but not smoking. With spatula, transfer 4 cakes to skillet. Cook cakes about 3 minutes per side or until golden brown. Transfer cakes to paper towels to drain; keep warm.
- To serve, evenly top potato cakes with yogurt mixture.
Nutritional Facts
- Calories: 179
- Total Fat: 13g
- Saturated Fat: 4g
- Cholesterol: 39mg
- Sodium: 294mg
- Total Carbohydrates: 12g
- Sugar: 2g
- Protein: 4g