An early Spring trip to the farmers' market in the Midwest can sometimes mean I need to get extra creative with recipe inspiration. We are about a week away from asparagus in abundance with rhubarb not far behind. Our typical very warm and then very chilly weather within a matter of days holds many Spring vegetables at bay. This week green onions started showing up and right next to them, green garlic - they are harvested before the garlic bulb forms. They resemble green onions but the taste and smell is definitely garlic. Potatoes and spinach were the other produce I picked up to make these potato cakes. As I mentioned, Spring weather can be fickle here in Wisconsin during April and early May so it's nice to have a comfort food recipe available on those chillier days. This will be a great side dish for any meat or fish entree.

Spinach Potato Cakes

Adapted from The Kitchen Paper

Makes 12 3"diameter cakes

4 c Yukon potatoes, peeled and cubed (or 4 c of left over mashed potatoes, even better)
2 T butter
1 large egg
3 c packed spinach, stems removed and chopped
3 green garlic stems (or 1 tsp of regular garlic) finely chopped
1/2 tsp fresh lemon juice
1 tsp salt (or to taste)
1 T olive oil (for cooking)

Boil potatoes until tender, drain and mash, add butter, place in large bowl.

In a medium sized pan heat oil, add garlic and cook 2 minutes, add spinach and cook until wilted. Remove from heat and add lemon juice.

Add spinach mixture, egg, butter and salt to mashed potatoes and stir until well combined. With moistened hands (I kept a bowl of water nearby), spoon the mixture into your palm and form patty. Heat oil in a medium sized pan and carefully place patty in pan. You should be able to fit 3 in a pan. Cook 3 minutes on each side, until golden brown, be careful not to flatten cake until it has been flipped once so it does not stick to your spatula. Transfer to a paper towel lined plate and cover until ready to serve or keep warm in a 200 degree oven. Great with sour cream or topped with a poached egg.