Spinach Potato Cakes with Roasted Tomato Sauce
Ingredients
- 2 pounds plum or Roma tomatoes, halved
- Salt and pepper
- 1/2 cup olive oil
- 2 tablespoons butter
- 1 pound spinach, stems removed
- 1 large egg, lightly beaten
- 2 large or 3 medium Idaho potatoes, boiled and mashed
- 1/4 teaspoon finely grated lemon zest
- cup dried bread crumbs
- 1 cup all-purpose flour
- 1/4 cup canola oil
- Fresh mozzarella (optional)
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