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RECIPE
13 INGREDIENTS6 STEPS25MIN

Spinach and Cheddar Potato Cakes

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Spinach and Cheddar Potato Cakes are an oldie but a goodie. Mix leftover mashed potatoes with a few pantry items and a give a quick pan fry, and lunch is served!

25MIN

Total Time
Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
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Ingredients
US / METRIC
Servings:
2
Serves 2
1
1/3 cup
Frozen Spinach , thawed, drained
1/4 tsp
Seasoned Salt
1/8 tsp
Onion Powder
1/3 cup
Grated  Cheddar Cheese
1/4 cup
Breadcrumbs
1 tsp
Chopped  Fresh Chives
or Dried Chives
1/2 Tbsp
1/4 cup
1 tsp
Chopped  Fresh Dill
or Dried Dill
to taste
Salt and Pepper
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Nutrition Per Serving
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CALORIES
466
FAT
26.8 g
PROTEIN
13.7 g
CARBS
41.4 g

Directions

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Step 1
In a medium bowl, mix together Egg (1), Frozen Spinach (2 ounce), Seasoned Salt (1/4 teaspoon), Onion Powder (1/8 teaspoon), and Ground Black Pepper (1/8 teaspoon).
Step 2
Add Mashed Potatoes (1 cup) and mix until well combined. Stir in Cheddar Cheese (1/3 cup), Breadcrumbs (1/4 cup), and Fresh Chives (1 teaspoon). Mix until combined and bread crumbs have been absorbed.
Step 3
Heat Olive Oil (2 teaspoon) in a non-stick frying pan over medium-high heat. While pan is heating, form 1/3 cup potato mixture into 3-inch patties about 1/2-inch thick. Place into pan as you form them.
Step 4
Cook 4-5 minutes on each side, until heated through and golden brown.
Step 5
Stir together Sour Cream (1/4 cup) and Fresh Dill (1 teaspoon) and season with Salt and Pepper (to taste). Keep chilled until ready to serve with cakes.
Step 6
Serve sour cream dip alongside cakes. Enjoy!

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Nutrition Per Serving
Calories
466
% Daily Value*
Fat
26.8 g
34%
Saturated Fat
13.5 g
68%
Trans Fat
0.2 g
--
Cholesterol
152.2 mg
51%
Carbohydrates
41.4 g
15%
Fiber
5.3 g
19%
Sugars
6.0 g
--
Protein
13.7 g
27%
Sodium
1081.7 mg
47%
Vitamin D
0.8 µg
4%
Calcium
298.2 mg
23%
Iron
1.7 mg
9%
Potassium
500.2 mg
11%
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