Syn Free Potato Cakes

Instructions:

1. Begin by cutting large white potatoes into small pieces and placing them in a pot of water. Bring the water to a boil and add the chicken or vegetable stock cube. Allow the potatoes to simmer until they become tender.
2. Drain the water from the cooked potatoes, but reserve 50ml of it for later use. Transfer the potatoes to a mixing bowl and either mash them or use a potato ricer for a smoother consistency.
3. While the mashed potatoes are still hot, add the reserved stock, chopped parsley,spinach, salt, pepper, grated mozzarella (if desired), and the egg. Quickly blend these ingredients until the mixture is smooth. The heat from the potatoes will cook the egg, resulting in a creamy and smooth mash.
4. Place a large frying pan on the stovetop over medium heat. Spray it with low-calorie cooking spray and then reduce the heat once the spray begins to bubble slightly.
5. Use an ice cream scoop to form round balls of the mashed potato mixture and place them in the frying pan, ensuring they are spaced apart. Press down on each ball with the back of a spoon that has been sprayed with low-calorie cooking spray to flatten them into circles, approximately one to one and a half centimeters thick.
6. As the potato cakes cook, tidy up their edges and occasionally press down on the top with a spatula to help them hold their shape.
7. Once one side of the potato cakes is browned, flip them and continue cooking until the other side is browned as well. Remove them from the pan and repeat the process until all the mashed potato mixture is used.
8. These potato cakes can be served either hot or cold, garnished with extra chopped parsley. Enjoy!

Tips:

1. If possible, use fresh parsley for a more vibrant flavor. You can also experiment with other fresh herbs like chives, dill, or cilantro to add variety.
2. Add some minced garlic, finely chopped scallions, or grated onions to the mashed potatoes for extra flavor. These ingredients can take your potato cakes to the next level.
3. Using an ice cream scoop or measuring cup ensures that your potato cakes are of uniform size, which helps them cook evenly.
4. These potato cakes are great with dipping sauces like sour cream, aioli, or a simple homemade tomato salsa. Consider offering a variety of dips for your guests.
   You can prepare the mashed potatoes a day in advance and refrigerate them. This can save time when you’re ready to cook the potato cakes.
5. If you have leftovers, reheat them in the oven for a crispier texture. Avoid using the microwave, as it can make the potato cakes soggy.