Baked Spinach and Cheese Ranch Potato Cakes #RSC

• 1 lb red potatoes, coarsely grated and drained
• 12 cup finely chopped fresh spinach
• 12 cup finely chopped shallot
• 1 (1 ounce) package Hidden Valley Original Ranch Dressing and Seasoning Mix, mix divided use
• 12 teaspoon coarsely cracked black pepper
• 12 cup grated parmesan cheese
• 2 tablespoons all-purpose flour
• 2 teaspoons lemon juice, divided use
• 12 cup plain Greek yogurt
• 3 tablespoons mayonnaise
• lemon slice

1. 1) Preheat oven to 400 degrees F. Generously coat a 13 x 9-inch pan with nonstick cooking spray.
2. 2) Combine drained potatoes, spinach, shallots, 5 teaspoons seasoning mix, black pepper, Parmesan cheese, 1 teaspoon lemon juice and flour in a large bowl.
3. Mix well.
4. 3) Using a 1/4-cup measure, drop 8 small mounds of mixture onto prepared baking sheet.
5. Lightly press each mound to form a cake that is 1-inch high.
6. Spray tops lightly with nonstick cooking spray.
7. Bake for 30 minutes.
8. 4) Meanwhile, combine yogurt, mayonnaise, remaining 5 teaspoon seasoning mix and 1 teaspoon lemon juice in a small bowl.
9. Mix well.
10. 5) Transfer potato cakes to a serving platter and top each with a small dollop of yogurt sauce.
11. Garnish with lemon slices.Serve immediately.
12. Yield: 8 potato cakes.

red potatoes, fresh spinach, shallot, mix, black pepper, parmesan cheese, flour, lemon juice, yogurt, mayonnaise, lemon slice

Taken from www.food.com/recipe/baked-spinach-and-cheese-ranch-potato-cakes-rsc-494780 (may not work)