Leftover Mashed Potato-Spinach Cakes

Golden and crispy on the outside, soft and creamy on the inside, Leftover Mashed Potato-Spinach Cakes make a delicious dish after the holidays, or any time, using leftover mashed potatoes.  I make them every year after Thanksgiving and Christmas.

Enjoy!

Leftover Mashed Potato-Spinach Cakes
Makes 6 cakes

Ingredients:

3 cups leftover mashed potatoes (I use my garlic mashed potato recipe)
2 heaping handfuls of baby spinach - 2-3 cups
1/2 cup finely chopped yellow onion
2 Tbsp unbleached all-purpose flour
1 tsp baking powder

1 egg, blended
3 Tbsp olive oil, divided

Instructions:

1. In a large non-stick frying pan, heat one tablespoon of olive oil over medium heat.  Add onion and saute until soft, then add spinach and saute until spinach is wilted.
2. Mix spinach-onion mixture and the egg into bowl of leftover mashed potatoes.
3. Add flour and baking powder, and mix.
4. In the same frying pan used for the spinach-onion mixture, heat 1 tablespoon of olive oil over medium heat.
5. Drop potato mixture into pan by large spoonful (about 1/2 cup per cake).  Pan fry for 10 minutes per side, or until golden brown.  Flipping these cakes can be a little tricky.  I use two spatulas.
6.  Transfer to a plate.
7. Pan fry remaining potato mixture, adding olive oil to pan as needed.
8. Serve immediately alongside your favorite entree or salad.