Herb 'n' Spinach Cakes

Ingredients

• 2.5 cups baking potatoes cooked peeled mashed
• 1 teaspoon rosemary dried crushed
• 0.8 cup breadcrumbs dry divided
• 2  egg whites 
• 3  garlic cloves minced
• 0.3 teaspoon ground nutmeg 
• 1 tablespoon olive oil divided
• 1.5 cups onion chopped
• 0.3 cup parmesan cheese grated
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 20 ounce pkt spinach frozen dry thawed drained chopped

Equipment

• bowl
• frying pan

Directions

1. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot.
2. Add onion and garlic; saut 5 minutes or until tender.
3. Add rosemary, nutmeg, and spinach; cook 2 minutes.
4. Place spinach mixture in a large bowl; let cool slightly.
5. Add mashed potatoes, 1/4 cup breadcrumbs, cheese, salt, pepper, and egg whites; stir well. Divide spinach mixture into 12 equal portions, shaping each into a 3 1/2-inch cake. Dredge cakes in remaining breadcrumbs.
6. Coat skillet with cooking spray; add 1 teaspoon oil, and place over medium heat until hot.
7. Add 4 cakes, and cook 6 minutes or until lightly browned, turning cakes carefully after 3 minutes. Repeat procedure with remaining olive oil and cakes.
8. Serve immediately with Red Pepper Sauce, if desired.