MEDITERRANEAN VEGETABLE CAKES
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!
Provided by Valerie
Categories Side Dish Vegetables Greens
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 223.4 calories, Carbohydrate 15.4 g, Cholesterol 68.8 mg, Fat 15.8 g, Fiber 3.4 g, Protein 7.1 g, SaturatedFat 2.4 g, Sodium 445.6 mg, Sugar 4.1 g
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Oluyemi Taiwo
[email protected]I can't wait to try this recipe!
Anis Kozhani
[email protected]These cakes are a great addition to any party or gathering.
Aman Sah
[email protected]I highly recommend this recipe to anyone who loves Mediterranean food.
mochi squad
[email protected]These cakes are so easy to make, even a beginner cook can do it.
Audu Alto
[email protected]I'm definitely going to be making these cakes again.
md Joshm Ahmed
[email protected]These cakes are a great way to get kids to eat their vegetables.
Shani Shah
[email protected]I served these cakes with a side of tzatziki sauce and they were delicious.
Titas Bishas
[email protected]These cakes are perfect for a light lunch or dinner.
Bereket Mihiret
[email protected]I'm not a big fan of vegetables, but these cakes were actually really good.
Hasaaan Babar
[email protected]Yum!
Mahmud TAlukder
[email protected]I made these cakes with zucchini, carrots, and red bell pepper. They turned out great!
ntale jonathan
[email protected]These cakes are a great way to use up leftover vegetables.
ameer is road
[email protected]I found the cakes to be a bit too oily.
Wazir123 Wazir123
[email protected]The cakes were a bit dry, but overall they were still tasty.
Qadeer Hassan
[email protected]Delicious!
Sardar Gulshaheen
[email protected]I love that these cakes can be made ahead of time and reheated when you're ready to eat.
mohammed helmy
[email protected]These cakes are a great way to get your daily dose of vegetables. They're also a good source of protein and fiber.
myla raquino
[email protected]Easy to make and packed with flavor.
Zaheer Ahmad
[email protected]I made these cakes for a potluck and they were a hit! Everyone loved the unique flavor and texture.
Terri Middleton
[email protected]These Mediterranean vegetable cakes were delightful! The combination of vegetables, herbs, and spices created a flavorful and satisfying dish.