I am not a vegan or vegetarian but still really enjoy this recipe. It is similar to one I found on a vegetarian website, however, I made my own additions and now it is amazing! These are an awesome side dish or main dish! They can be served with Parmesan cheese, red or green hot sauce, or olive tapenade, but these are also great by themselves!

Valerie

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
10 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

223 calories; protein 7.1g 14% DV; carbohydrates 15.4g 5% DV; fat 15.8g 24% DV; cholesterol 68.8mg 23% DV; sodium 445.6mg 18% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/06/2020
I had the most success when I cooked the cakes in an extra tablespoon of oil and in a Teflon coated wok at a heat setting of medium high. Before doing this, the cakes did not hold their shape, stuck to the pan, and fell apart When time to remove them. Very tasty veggies and I love the combination of flavors! This is one of the best veggie recipes that I have! Read More

Most helpful critical review

Rating: 3 stars
02/24/2015
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 artichokes and I would have preferred the other way around! If you can master the proper cooking time and balance the flavor to your personal taste I can see that these would be a nifty sandwich filler or take the place of a starch on the plate. Read More
(1)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/23/2015
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 artichokes and I would have preferred the other way around! If you can master the proper cooking time and balance the flavor to your personal taste I can see that these would be a nifty sandwich filler or take the place of a starch on the plate. Read More
(1)
Rating: 4 stars
03/19/2019
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 Read More
Rating: 5 stars
05/06/2020
I had the most success when I cooked the cakes in an extra tablespoon of oil and in a Teflon coated wok at a heat setting of medium high. Before doing this, the cakes did not hold their shape, stuck to the pan, and fell apart When time to remove them. Very tasty veggies and I love the combination of flavors! This is one of the best veggie recipes that I have! Read More
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Rating: 5 stars
08/21/2018
Great cake Valerie! Read More