Spinach Potato Patties

Spinach Potato Patties

1 pound boiling potatoes, peeled and diced
1/4 cup hot milk
4 ounces butter, divided
2 cups olive oil, divided
1 pound River Ranch‘ fresh spinach
1 garlic clove, chopped
6 green onions, white parts finely diced and green parts chopped, divided
1 teaspoon lemon juice
Grated zest of 2 lemons, divided
Salt and pepper, to taste
3 large eggs, divided
1/2 cup soda water
2 cups panko bread crumbs, divided

3 cups white rice flour

Boil potatoes, drain. and press through a ricer.
Whisk in milk and 1 tablespoon butter until fluffy. Cool.

Heat 1 teaspoon butter and 2 tablespoons oil in a skillet over medium heat. Add spinach, garlic and white onion tops; cook until limp.
Remove spinach mixture and drain, reserving juice. Finely chop the spinach.

Retum the spinach juice to the skillet and continue cooking until reduced by half. Stir in lemon juice, half of zest, salt and pepper. Cool.

Combine potatoes, spinach mixture and spinach juice. Stir in 1 beaten egg, soda water, then 1 1/2 cups bread crumbs. Shape into patties.

In 3 separate bowls, place 2 beaten eggs, 1/2 cup bread crumbs and flour. In that order, dip each patty into each bowl. Working in batches, fry in oil and butter over green onion tops and lemon

zest until golden brown. Makes 24 servings.