Preheat oven to 375. Combine the spinach, onion, olive oil, garlic, potatoes, eggs, Parmesan, rosemary and bread crumbs. Add salt and pepper to taste. Pat into small round cakes, about 3 inches in diameter. Dredge the cakes in the additional bread crumbs. Brown in a nonstick or sprayed pan. Reserve. To serve, place browned cakes on a cookie sheet and bake at 375 until hot inside, about 20 minutes.
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 62 (43%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 264.4mg||81 %|
|Sodium 206mg||7 %|
|Potassium 117.1mg||3 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 10.1g|
|Protein 9.8g||14 %|
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Calories per serving: 145
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