Preparation

• In a medium sauté pan, melt the butter over medium heat and sauté the onion, green pepper, carrots, and celery until slightly tender, about 4 minutes. Add the spinach and sauté for 2 minutes. Set aside to cool.
• In a medium bowl, beat the eggs and stir in the breadcrumbs. Add the vegetable mixture and mix well. Season with 3/4-tsp. salt and 3 or 4 grinds black pepper, and refrigerate for 5 minutes to let the batter firm up.
• Heat the oil in a large sauté pan over medium-high heat. Working in two batches (three pancakes at a time), use a 1/4-cup measure to transfer the batter to the sauté pan, pressing down on the mixture to form cakes about 4-1/2 inches wide and 1/4 inch thick. Sauté until golden on both sides, about 2 minutes per side. Drain on paper towels, repeat with the remaining batter, and serve with the sour cream, chopped tomato, and cilantro.