Recipe Menu
Picture of Spinach Potato Cakes with Roasted Tomato Sauce
american snack

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3206 kcal 160 %
  • Fat 201 g 310 %
  • Saturated 37 g 185 %
  • Carbs 304 g 101 %
  • Fiber 40 g 159 %
  • Protein 64 g 129 %
  • Cholesterol 247 mg 82 %
  • Sodium 5274 mg 220 %
  • Calcium 876 mg 88 %
  • Magnesium 648 mg 154 %
  • Potassium 7006 mg 149 %
  • Iron 31 mg 174 %
  • Zinc 8 mg 77 %
  • Phosphorus 1113 mg 159 %
  • Vitamin A 2784 µg 309 %
  • Vitamin C 336 mg 374 %
  • Thiamin (B1) 3 mg 257 %
  • Riboflavin (B2) 2 mg 190 %
  • Niacin (B3) 28 mg 174 %
  • Vitamin B6 3 mg 244 %
  • Folate equivalent (total) 1646 µg 412 %
  • Vitamin B12 1 µg 36 %
  • Vitamin D 1 µg 7 %
  • Vitamin E 41 mg 272 %
  • Vitamin K 2396 µg 1996 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Spinach Potato Cakes with Roasted Tomato Sauce

Ingredients

  • 2 pounds plum or Roma tomatoes, halved
  • Salt and pepper
  • 1/2 cup olive oil
  • 2 tablespoons butter
  • 1 pound spinach, stems removed
  • 1 large egg, lightly beaten
  • 2 large or 3 medium Idaho potatoes, boiled and mashed
  • 1/4 teaspoon finely grated lemon zest
  • cup dried bread crumbs
  • 1 cup all-purpose flour
  • 1/4 cup canola oil
  • Fresh mozzarella (optional)

Login or Join to leave a comment

Login Join

Discussion (0)