Ingredients

• 2 c. Potato Beads (prepared)
• 1 tbsp. garlic, minced
• 1 tbsp. butter
• 1/2 c. THRIVE Chopped Spinach - Freeze Dried
• 1/2 c. THRIVE Tomato Dices - Freeze Dried
• 1/2 tbsp. THRIVE Italian Seasoning Blend
• 2 tbsp. THRIVE Chopped Onions - Freeze Dried
• 1/2 c. THRIVE Mushroom Pieces - Freeze Dried
• 1/2 c. THRIVE Shredded Mozzarella Cheese - Freeze Dried (rehydrated)
• 1 tbsp. THRIVE Chefs Choice
• 1 c. water
• 1 c. White Flour (All Purpose Unbleached Flour)
• 1 tbsp. THRIVE Chefs Choice
• 2 c. Panko bread crumbs
• 1 c. parmesan cheese
• 1 tbsp. Parsley
• 1 c. THRIVE Scrambled Egg Mix
• 4 1/2 tbsp. THRIVE Instant Milk + 1 1/2 c. water

Directions

1. Cook potatoes following can instructions: Heat 2 c. of water, 3/4 tsp. salt, 3 tbsp. butter, and 2/3 c. milk. Once liquid mixture comes to a simmer, add in the beads and stir well to incorporate.
2. In a medium saute pan, sweat garlic and butter but do not allow to brown. Add 1 c. water, spinach, tomatoes, Italian blend, onions, mushrooms, and Chef's Choice blend.
3. Cook until water is absorbed and vegetable are bright and colorful. Fold in cheese and remove from heat. Fold vegetable mixture into potatoes.
4. Cool potatoes in refrigerator for at least 20 minutes for easier packing of cakes.
5. For breading, combine flour and Chef's Choice in one bowl; combine Panko bread crumbs, parmesan, and parsley in another bowl; combine egg powder and milk in third bowl.
6. To make cakes, pack potatoes into 12 balls and flatten into patty shape. Dip patties into flour mixture, then eggs, and then bread crumbs.
7. Pan fry cakes on medium heat in butter and oil until golden brown.