Mediterranean Vegetable Cakes
Ingredients45 m servings 223
- 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.
- Cook's Note:
- If mixture will not form into cakes, drop by large spoonfuls into the skillet.
Per Serving: 223 calories; 15.8 15.4 7.1 69 446 Full nutrition
ReviewsRead all reviews 3
I wish I could say I loved this, because I like everything that's in it! Five minutes made them too brown from an aesthetic point of view. I also felt that the Kalamata olives overpowered the a...
I'm a complete novice cook and I did these tonight they came out pretty good even if I do say so myself. Some nice sweetness with the outer crunch