SIDE DISH

UNICORN VILLAGE SPINACH CAKES

This is one of a number of Unicorn recipes adapted by our Cook's Corner columnist, Linda Cicero, over the years in response to reader requests. They're pleasantly croquette-like, but we'd boost the amount of garlic and rosemary next time.

• 2 pounds spinach, washed (or 2 10-ounce packages frozen chopped spinach, thawed and drained)

• 1 medium onion, minced

• 3 tablespoons olive oil, divided

• 2 garlic cloves, minced

•  ¾ pound potatoes (2 medium) peeled, boiled, cooled and mashed

• 2 egg whites

• 1 teaspoon minced fresh rosemary or ½ teaspoon dried

•  ½ cup bread crumbs, fresh or dried, plus more for dredging

• Salt and pepper to taste

Heat oven to 375 degrees.

If using fresh spinach, place washed leaves in a saucepan with a tight-fitting lid. Wilt spinach over low heat for above 5 minutes. Drain well, chop and set aside.

Combine fresh or frozen spinach, onion, 2 tablespoons olive oil, garlic, potatoes, egg whites, rosemary and ½ cup of bread crumbs. Add salt and pepper. Pat into small, round cakes, about 3 inches in diameter. Dredge the cakes in the additional bread crumbs.

In a large skillet, heat additional tablespoon of oil over medium-high heat. Brown spinach cakes, about 2 minutes per side. Transfer to a lightly greased cookie sheet and bake for 20 minutes, until heated through. Makes 4 servings.

Per serving: 281 calories (37 percent from fat), 12.1 g fat (2 g saturated, 7.5 g monounsaturated), 0 cholesterol, 11.1 g protein, 35.9 g carbohydrates, 7.2 g fiber, 236.3 mg sodium.

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