Spinach Potato Cakes with Roasted Tomato Sauce
['2 pounds plum or Roma tomatoes, halved', 'Salt and pepper', '1/2 cup olive oil', '2 tablespoons butter', '1 pound spinach, stems removed', '1 large egg, lightly beaten', '2 large or 3 medium Idaho potatoes, boiled and mashed', '1/4 teaspoon finely grated lemon zest', 'cup dried bread crumbs', '1 cup all-purpose flour', '1/4 cup canola oil', 'Fresh mozzarella (optional)']
1. Preheat oven to 400°F.
2. Arrange the tomatoes in a single layer on a rimmed baking sheet; sprinkle with the salt and pepper, and coat well with the olive oil. Roast for 35 minutes, or until the skins blister. Cool and purée; set aside.
3. Heat a large skillet over medium-high heat. Add the butter, melt, then add the spinach and cook, stirring, until wilted. Transfer to a cutting board and let cool. Squeeze the spinach dry and finely chop; place in a large bowl. Add the egg and stir until well combined. Add the mashed potatoes, Parmesan, and lemon zest, and season with more salt and pepper; stir until well combined. Stir in the bread crumbs, 1/4 cup at a time, until the mixture holds together. Pat into 2-inch by 1/2-inch-thick cakes. Dredge in the flour, patting off any excess.
4. Heat the canola oil in a large skillet over medium-high heat until hot but not smoking. Add the cakes and cook until lightly browned, 3 to 5 minutes per side.
5. Arrange the cakes over the roasted tomato sauce. Top with mozzarella, if desired.
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