Emeril Lagasse's Spinach Cakes

Note from Cheri: This recipe is from superstar chef Emeril Lagasse's book"Louisiana Real & Rustic.". It is Southern style comfort food at its finest. BAM! Follow this link to read an interview with Chef Emeril Lagasse. Follow this link for a review of Emeril's "Louisiana Real & Rustic" cookbook. Follow this link for a book review of "Emeril's Creole Christmas."

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 tsp. salt 1/8 tsp. cayenne 1/4 tsp. ground white pepper 1/4 teaspoon grated nutmeg 2 tsp. chopped garlic 1/2 cup dried fine bread crumbs 2 T freshly grated Parmesan 1 T Pernod 1/4 cup vegetable oil 2 tsp. Emeril's Rustic Rub

Serves 4 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.