Stashcook: Meal Planner & Recipe Keeper

Spinach-Potato Patties with Citrus Yogurt Sauce & Cherry Tomato Salad Recipe

Name: Spinach-Potato Patties with Citrus Yogurt Sauce & Cherry Tomato Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 medium russet potatoes; 1/2 bunch spinach; 1 large egg; 1/2 cup shredded cheddar cheese; 1/4 cup whole wheat bread crumbs; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 1 cup plain Greek yogurt; 1 tablespoon honey; 1 tablespoon Dijon mustard; 1 orange; 1 (5 oz) pkg mixed greens; 1/2 pint cherry tomatoes; 1/4 cup sliced almonds; 1/4 small bunch chives

Stashcook

This is a yummy dish with little patties made from potatoes and spinach. They come with a tangy yogurt sauce and a fresh tomato salad. It's a fun meal that's good for you too!

Ingredients

2 medium russet potatoes

1/2 bunch spinach

1 large egg

1/2 cup shredded cheddar cheese

1/4 cup whole wheat bread crumbs

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

1 cup plain Greek yogurt

1 tablespoon honey

1 tablespoon Dijon mustard

1 orange

1 (5 oz) pkg mixed greens

1/2 pint cherry tomatoes

1/4 cup sliced almonds

1/4 small bunch chives

Method

Peel and chop the potatoes into 1-inch cubes. Place them in a medium saucepan, season with salt, and cover with water. Bring to a boil over high heat, then reduce to medium and cook until tender, about 10 minutes.

While the potatoes are cooking, wash the spinach and remove the stems. Chop the leaves into small pieces.

Drain the cooked potatoes and return them to the pot. Add the chopped spinach and cook over medium-low heat until the spinach wilts, about 2 minutes.

Mash the potato and spinach mixture until smooth. Let it cool for a few minutes, then stir in the egg, cheddar cheese, bread crumbs, salt, and pepper.

Form the mixture into 8 equal-sized patties.

Heat olive oil in a large skillet over medium heat. Cook the patties for about 4 minutes on each side, until golden brown and crispy. Transfer to a plate and keep warm.

For the citrus yogurt sauce, zest the orange into a small bowl. Add Greek yogurt, honey, and Dijon mustard. Squeeze in the juice of half the orange and stir to combine.

In a salad bowl, toss mixed greens and halved cherry tomatoes with a drizzle of olive oil, the juice of the remaining orange half, and a pinch of salt.

Serve the spinach-potato patties with a dollop of citrus yogurt sauce and a side of cherry tomato salad. Garnish with sliced almonds and chopped chives.

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