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Thursday, April 7, 2016

Mediterranean Vegetable Cakes

Ingredients

  • Servings: 6
  • 1/4 cup olive oil, divided
  • 1 cup finely chopped onion
  • 3 cloves garlic, chopped
  • 3 cups roughly chopped spinach
  • 1 large parsnip, grated
  • 1/3 cup chopped artichoke hearts
  • 1/3 cup chopped kalamata olives
  • 1/3 cup almond flour
  • 1/4 cup finely chopped sun-dried tomatoes
  • 3 small eggs, beaten
  • 2 tablespoons finely chopped walnuts
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 45 mins

  • heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is softened, about 5 minutes. add spinach to onion mixture; cook and stir until wilted, about 5 minutes. transfer onion-spinach mixture to a large bowl and cool slightly, 5 to 10 minutes.
  • mix parsnip, artichoke hearts, olives, almond flour, tomatoes, eggs, walnuts, salt, and pepper into onion-spinach mixture; form into 6 cakes.
  • heat remaining 2 tablespoons olive oil in a skillet. cook cakes in the hot oil until browned and crispy, about 5 minutes per side.

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