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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1/4 c. Chopped shallots
- 1 Tbsp. Minced garlic
- 2 c. Fresh spinach - (packed) cleaned, stemmed,
- Â Â and minced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 c. Mashed potatoes
- 2 x Large eggs
- 1Â 1/2 c. Fine dry bread crumbs
- 1 c. Flour
- Â Â Bayou Blast see * Note
- 2 Tbsp. Lowfat milk
- 1 c. Vegetable oil
- 2 doz Large shucked oysters liquor reserved
- 2 Tbsp. Butter
- 1/2 c. Minced onions
- 3/4 c. Heavy cream
- 2 Tbsp. Fresh lemon juice
- 2 Tbsp. Worcestershire
- 1 dsh Crystal Warm Sauce
- 2 Tbsp. Minced parsley
- 4 tsp Grated Parmigiano-Reggiano cheese
- 1 c. Fresh spinach leaves cleaned, fried
Direcciones
- In a saute/fry pan, over medium heat, add in the oil. When the oil is warm, add in the shallots and garlic. Saute/fry for 1 minute. Add in the spinach. Season with salt and pepper. Saute/fry till wilted about 2 min. Remove from the heat and cold completely.
- In a mixing bowl, combine the potatoes, 1 egg and the spinach mix. Season with salt and pepper. Mix well. Stir in 1/2 c. of the bread crumbs. Divide the mix in fourths and form into round cakes, about 1-inch thick. Season the flour with the Bayou Blast Essence. Whisk the remaining egg and lowfat milk, together. Season the remaining 1 c. bread crumbs with the Essence. Dredge the cakes in the flour. Dip each cake in the egg wash, letting the excess drip off. Dredge the cakes in the bread crumbs, coating completely. In another saute/fry pan, heat the oil. When the oil is warm, add in the cakes and pan-fry till golden, about 2 to 3 min on each side. Remove from the oil and drain on paper towels. Season with Essence, set aside and keep hot.
- Drain the oysters, reserving the liquor. Set aside. In another saute/fry pan, heat the butter. Add in the onions. Season with salt and pepper. Saute/fry for 2 min. Add in the garlic and continue to saute/fry for 1 minute. Add in the reserved oyster liquor, cream, lemon juice, and Worcestershire sauce. Season with the warm sauce, salt and pepper. Bring the mix to boil and then reduce the heat to medium and simmer till the cream thickens, about 4 min. Season the oysters with salt and pepper. Stir in the oysters and cook for about 2 min or possibly till the edges curl. Add in the parsley and remove from the heat.
- To serve, place a cake in the center of each shallow bowl. Spoon the oysters and sauce around each cake. Garnish with the cheese and fried spinach.
- This recipe yields 4 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 4 servings | |
| Calories 1004 | |
| Calories from Fat 681 | 68% |
| Total Fat 77.07g | 96% |
| Saturated Fat 14.72g | 59% |
| Trans Fat 1.41g | |
| Cholesterol 151mg | 50% |
| Sodium 486mg | 20% |
| Potassium 535mg | 15% |
| Total Carbs 66.15g | 18% |
| Dietary Fiber 4.1g | 14% |
| Sugars 5.58g | 4% |
| Protein 14.16g | 23% |
