With their light, tangy sesame dressing, these delicious little spinach cakes needn't only accompany a Japanese meal. They also make a delightful prelude to a hearty entrée like steak or chops.
Cooks' notes:
· Spinach can be cooked 1 day ahead, then cooled, drained, and kept in a bowl, covered and chilled. Bring to room temperature before proceeding, about 1 hour. · Dressing can be made 1 day ahead and chilled, covered. Bring to room temperature, about 1 hour, and whisk to combine before using.
