1 large russet potato
1/8 cup milk alternative (I used unsweetened soy)
2 tbl earth balance
salt and pepper to taste
1/2 pound spinach (I used the whole trader joe's bag)
1/4 yellow onion, chopped
1 clove garlic, minced
3 tbl vegan mayo
2 tbl tomato paste
pinch cayenne pepper
pinch smoked paprika
1 1/2 tbl canola oil
Boil the potato until soft. Transfer to a bowl and mash with milk, butter, salt and pepper. Allow to cool.
Place 1/2 tbl canola oil in a large sauce pan. Heat on medium and add garlic and onion. Cook until translucent, stirring frequently. Add spinach and stir until all the spinach is wilted.
Add spinach mixture to mashed potato and mix together. Heat a cast iron with 1 tbl oil to a high temperature. Mold the potato spinach mixture into patties about 1/2 inch thick. Place them in the well heated pan and allow them to brown on each side. I left them on each side for about 5 minutes. You want them to get crispy.
Mix mayo, tomato paste, cayenne and paprika. Serve on top of each patty. Enjoy!