Ingredients

1 pound new red potatoes, scrubbed and chopped
1 small zucchini, diced
1 small yellow squash, diced
3 tablespoons of your preferred milk alternative
½ teaspoon fine sea salt
6 tablespoons extra-virgin olive oil
6 cups fresh baby spinach
1 large tomato, sliced ¼ inch thick

Directions

Add the potatoes in a large saucepan, cover with water and bring to a boil. Cook for 10 minutes or until tender. Drain and transfer to a large bowl. Mash the potatoes just slightly, leaving some large chunks. Add the squash, zucchini, milk alternative, and salt to the potatoes and stir thoroughly. Form the potato mixture into 6 balls, using about ½ cup of the mixture for each. Lightly flatten each ball to form cakes.

Heat 4 tablespoons of the oil in a large skillet over medium heat. Add the potato cakes and fry on both sides until lightly browned, 3 to 4 minutes on each side. Warm the remaining 2 tablespoons of oil in a separate large saucepan. Add the spinach and sauté until it has wilted. Remove from the heat. The tomato slices can be served raw, or if you prefer them warm, you can stick them under the broiler for 2 to 3 minutes. To assemble the cakes, lay the tomatoes on a serving plate and top them with a potato cake, and then with the wilted spinach.