Smooth, creamy and delicious, this recipe satisfies without remorse, you can eat it as a main dish for lunch and can be served with any fresh salad, in this case I did it with watermelon and feta cheese, but also goes well with a raw grated Carrot Salad.
Ingredients 5-6 servings
- 10 red skin potatoes or any other potato with soft skin can be used.
- 1 bag of spinach.
- 1 large onion.
- 3 cloves of garlic.
- 1 cup of Parmesan cheese or any dry cheese
Directions
Wash and cut the potatoes into 4 pieces and boil until tender, mash them to make mashed potatoes. Meanwhile, chop the onion into little squares and fry in a little olive oil (or your preference of oil) until clear, add the garlic, stirring for about 1 minute, followed by placing the bag of spinach chopped up until they are just tender.
Mix the spinach mixture with the mashed potatoes and cheese, make small cakes by hand and pass through flour only on the top and bottoms, not the sides.
Grease a pan with oil over medium heat and brown them on each side being careful not to break while flipping them, wait for it to slightly cool before serving.
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