Spinach Potato Cakes with Roasted Tomato Sauce

Spinach Potato Cakes with Roasted Tomato Sauce
Photo by Garry McLeod


  • pepper
  • 2 pounds plum or Roma tomatoes
  • ¼ cup canola oil
  • 1 cup all-purpose flour
  • Salt
  • ½ cup olive oil
  • Fresh mozzarella
  • + 6 more ingredients
    • 1 pound spinach
    • 1 large egg
    • ¼ teaspoon lemon zest
    • 2 tablespoons butter
    • cup dried bread crumbs
    • 2 large or 3 medium Idaho potatoes

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. Add the bu...

View full recipe at Epicurious


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