Mediterranean Vegetable Cakes

Name: Mediterranean Vegetable Cakes
Ingredients: 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

13 ingredients

3 steps

Ingredients

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

Directions

1

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.
2

Mix parsnip, artichoke hearts, olives, almond flour, tomatoes, eggs, walnuts, salt, and pepper into onion-spinach mixture; form into 6 cakes.
3

Heat remaining 2 tablespoons olive oil in a skillet. Cook cakes in the hot oil until browned and crispy, about 5 minutes per side.