RCI-VG.004.1318.001
Spinach Cakes
Spinach Canned by the US Department of Agriculture, public domain government resource—original source of recipe
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Drain the spinach from both cans thoroughly, pressing gently to remove excess liquid, then place in a large mixing bowl.
2
Heat butter in a small skillet over medium heat and sauté the chopped onion for 3-4 minutes until softened and fragrant.
3 minutes
3
Add the sautéed onion to the spinach in the bowl, then stir in the beaten eggs and breadcrumbs until well combined.
4
Season the mixture with salt and pepper to taste, then divide into 4 equal portions and shape each into a patty about ¾ inch thick.
5
Heat a non-stick skillet or griddle over medium-high heat and lightly oil or butter the surface.
6
Cook the spinach cakes for 8-10 minutes on the first side until golden brown and crispy at the edges.
9 minutes
7
Carefully flip each cake and cook for 8-10 minutes on the second side until golden brown and cooked through.
9 minutes
8
Transfer the finished cakes to a serving plate and serve warm.