Categories: Dinner

Ingredients

• 2 boxes frozen, chopped spinach, thawed and drained well
• 1 egg, beaten
• 4 oz. asiago cheese, finely diced
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 2 tbsp. dijon mustard
• 1/2 tsp. dried oregano
• 1 cup panko bread crumbs, separated
• 1/2 tsp. each salt and fresh ground black pepper
• Nonstick cooking spray, EVOO or Butter
• Lemon wedges

Directions

1. Add egg, mustard, oregano, salt and pepper to a mixing bowl, whisk to combine.

2. Add spinach, cheese, onion and garlic, fold into egg mixture.

3. Add 1/4-1/2 cup breadcrumbs to reach consistency where cakes stick together, but aren’t overly dry.

4. Form into 8 cakes, dredge in remaining panko

5. Heat a nonstick skillet (I used a griddle) over medium heat, grease or spray with nonstick cooking spray.

6. Dredge cakes in remaining panko, press to coat.

7. Place cakes on griddle, cover and cook for 5 minutes, flip gently and cook for another 5 minutes, until toasted, and cheese begins to ooze out.

8. Serve imediately with wedges of lemon.

Email to a friend | Print this recipe | Back