(courtesy of Lara Ritchie, culinary director, Nothing To It! Culinary Center in Reno. Serves 6 to 8)
1 cup white onion, finely chopped
¼ cup green bell pepper, seeded, de-ribbed, and finely chopped
1½ cups grated carrots
½ cup celery, finely chopped
3 tablespoons unsalted butter
1 package chopped spinach, thawed, drained, and patted dry
3 large eggs, at room temperature and beaten
¾ cup Panko breadcrumbs
1 teaspoon sea salt
Freshly ground black pepper
Vegetable oil, for sautéing
Garnishes: sour cream, chopped tomato, fresh cilantro
In medium sauté pan, sauté onion, green pepper, celery, and carrots in butter. Add spinach. Set aside to cool. Combine eggs with breadcrumbs, salt, and pepper. Add to spinach mixture. Place batter in a medium bowl and refrigerate 15 minutes. Preheat ¼ cup oil in a sauté pan. With a ¼ cup measuring cup, form cakes in the sauté pan, pressing down on mixture if necessary to create a ¼-inch cake. Sauté until golden on one side, turn, and sauté other side. Drain on paper towels and serve with sour cream, chopped tomato, and cilantro. Add cooked bacon if desired.
