Spinach Potato Cakes with Roasted Tomato Sauce

Ingredients for Spinach Potato Cakes with Roasted Tomato Sauce

• 900g plum or Roma tomatoes, halved

• Salt and pepper

• 1/2 cup olive oil

• 2 tablespoons butter

• 450g spinach, stems removed

• 1 large egg, lightly beaten

• 2 large or 3 medium Idaho potatoes, boiled and mashed

• 1/4 teaspoons finely grated lemon zest

• cup dried bread crumbs

• 240ml plain flour

• 60ml canola oil

• Fresh mozzarella (optional)

1. Preheat oven to 204°C.

2. Arrange the tomatoes in a single layer on a rimmed baking sheet; sprinkle with the salt and pepper, and coat well with the olive oil. Roast for 35 minutes, or until the skins blister. Cool and purée; set aside.

3. Heat a large skillet over medium-high heat. Add the butter, melt, then add the spinach and cook, stirring, until wilted. Transfer to a cutting board and let cool. Squeeze the spinach dry and finely chop; place in a large bowl. Add the egg and stir until well combined. Add the mashed potatoes, Parmesan, and lemon zest, and season with more salt and pepper; stir until well combined. Stir in the bread crumbs, 60ml at a time, until the mixture holds together. Pat into 2-inch by 1/2-inch-thick cakes. Dredge in the flour, patting off any excess.

4. Heat the canola oil in a large skillet over medium-high heat until hot but not smoking. Add the cakes and cook until lightly browned, 3 to 5 minutes per side.

5. Arrange the cakes over the roasted tomato sauce. Top with mozzarella, if desired.

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