Potato, Black Bean and Corn Cakes

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1 lb. carrots, peeled, plus
1 large carrot, peeled and grated
1 small onion, peeled and quartered
1 bay leaf
Salt and pepper to taste
4 stems dill weed, cut into small pieces
3 large potatoes
1 cup corn kernels
1 cup sliced scallion greens
1 cup cooked black beans
2-3 Tbsp. olive oil
1 lb. spinach leaves, washed and stems removed

• Place the whole carrots, onion and bay leaf into a 2- to 3-quart pan, cover with cold water and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, until the carrots are tender. Remove the bay leaf, then strain the vegetables and purée them in a blender or food processor. Add salt and pepper and the dill. Keep the purée warm.
• Peel and grate the potatoes. Combine with the corn, grated carrot, scallions and black beans.
• Heat the oil in two large skillets. Form 8 patties by spooning the mixture into the pans and flattening into circles. Sauté over medium heat 3 minutes on each side, until golden brown. The cakes can be kept warm in a 250 degree F oven for 10 minutes if necessary.
• Arrange a bed of spinach on 4 serving plates and top with 2 potato cakes each. Surround with the warm carrot purée and serve immediately.

Makes 4 servings

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