Emeril Lagasse's Spinach Cakes -

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Emeril Lagasse's Spinach Cakes

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By Emeril Lagasse

Posted July 23rd, 2007

This article is reprinted with permission from Louisiana Real and Rustic, by Emeril Lagasse, (1996, William Morrow Cookbooks)

Louisiana Real and Rustic

Servings:	4
Author Notes:	Emeril turns simple spinach into a satisfying side dish everyone will love.
Ingredients:	1/2 stick (4 tablespoons) butter 1/2 cup flour 1/2 cup chopped onions 1 cup milk 4 cups cleaned and stemmed fresh spinach (about 6 ounces) 1 1/4 teaspoons salt 1/8 teaspoons cayenne 1/4 teaspoons ground white pepper 1/4 teaspoon grated nutmeg 2 teaspoons chopped garlic 1/2 cup dried fine bread crumbs 2 tablespoons freshly grated Parmesan 1 tablespoon Pernod 1/4 cup vegetable oil 2 teaspoons Emeril's Rustic Rub (click here for recipe)
Instructions:	1. Heat the butter in a skillet over medium-high heat. Add 1/4 cup of the flour. Stirring constantly for 5 to 6 minutes, make a blond roux, the color of sandpaper. 2. Add the onions and cook, stirring for about 2 minutes, or until slightly wilted. Add the milk and stir until the mixture thickens, 3 to 4 minutes. Add the spinach, salt, cayenne, white pepper, nutmeg, and garlic and cook, stirring, for about 4 minutes. 3. Remove from the heat. Add the bread crumbs, Parmesan and Pernod and mix well. Let cool for about 30 minutes. Divide the mixture into 4 equal portions and shape into patties. 4. Heat the oil in a nonstick skillet over medium-high heat. Combine the remaining 1/4 cup flour and the rub. Dredge the patties, coating evenly, in the flour. Fry the cakes for about 1 1/2 minutes on each side or until golden brown. 5. Transfer to a warm platter and keep warm until ready to use. The cakes can be reheated by placing them in a pie pan in a 400° F oven for 4 to 5 minutes. 6. Serve warm.