Spinach Potato Cakes with Roasted Tomato Sauce

Ingredients

• 1 cup breadcrumbs dried
• 2 tablespoons butter 
• 0.3 cup canola oil 
• 1 large eggs lightly beaten
• 1 cup flour all-purpose
• 0.3 teaspoon lemon zest finely grated
• 0.5 cup olive oil 
• 2 pounds roma tomatoes halved
• 6 servings salt and pepper 
• 1 pound pkt spinach 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• cutting board

Directions

1. Preheat oven to 400°F.
2. Arrange the tomatoes in a single layer on a rimmed baking sheet; sprinkle with the salt and pepper, and coat well with the olive oil. Roast for 35 minutes, or until the skins blister. Cool and purée; set aside.
3. Heat a large skillet over medium-high heat.
4. Add the butter, melt, then add the spinach and cook, stirring, until wilted.
5. Transfer to a cutting board and let cool. Squeeze the spinach dry and finely chop; place in a large bowl.
6. Add the egg and stir until well combined.
7. Add the mashed potatoes, Parmesan, and lemon zest, and season with more salt and pepper; stir until well combined. Stir in the bread crumbs, 1/4 cup at a time, until the mixture holds together. Pat into 2-inch by 1/2-inch-thick cakes. Dredge in the flour, patting off any excess.
8. Heat the canola oil in a large skillet over medium-high heat until hot but not smoking.
9. Add the cakes and cook until lightly browned, 3 to 5 minutes per side.
10. Arrange the cakes over the roasted tomato sauce. Top with mozzarella, if desired.