Spinach Potato Cakes With Roasted Tomato Sauce

• 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)

1. 1. Preheat oven to 400u0b0F.
2. 2. Arrange the tomatoes in a single layer on a rimmed baking sheet; sprinkle with the salt and pepper, and coat well with the olive oil. Roast for 35 minutes, or until the skins blister. Cool and puree; set aside.
3. 3. Heat a large skillet over medium-high heat. Add the butter, melt, then add the spinach and cook, stirring, until wilted. Transfer to a cutting board and let cool. Squeeze the spinach dry and finely chop; place in a large bowl. Add the egg and stir until well combined. Add the mashed potatoes, Parmesan, and lemon zest, and season with more salt and pepper; stir until well combined. Stir in the bread crumbs, 1/4 cup at a time, until the mixture holds together. Pat into 2-inch by 1/2-inch-thick cakes. Dredge in the flour, patting off any excess.
4. 4. Heat the canola oil in a large skillet over medium-high heat until hot but not smoking. Add the cakes and cook until lightly browned, 3 to 5 minutes per side.
5. 5. Arrange the cakes over the roasted tomato sauce. Top with mozzarella, if desired.

tomatoes, salt, olive oil, butter, egg, potatoes, lemon zest, bread crumbs, flour, canola oil, fresh mozzarella

Taken from www.epicurious.com/recipes/food/views/spinach-potato-cakes-with-roasted-tomato-sauce-239024 (may not work)