This recipe for Oat Cakes and Spinach with Horseradish Sauce is an interesting and delicious choice for anyone looking to create a unique and tasty meal. This dish is full of flavor and is sure to impress your friends and family. It's a hearty mix of oats, spinach, and horseradish that's perfect for a comforting, home-cooked meal.
Photos of Oat Cakes and Spinach with Horseradish Sauce Recipe
The horseradish in this recipe is a distinctive ingredient that may not be in your everyday pantry. This root vegetable is often sold in jars in the condiments section of most supermarkets. You’ll also need old-fashioned oats for this recipe, which are a whole grain and can usually be found in the cereal aisle.
Ingredients for Oat Cakes and Spinach with Horseradish Sauce
Milk: Gives the oat cakes a creamy texture and adds moisture.
Old-fashioned oats: The main ingredient of the oat cakes. They give the cakes a hearty texture.
Sour cream: Adds a tangy flavor to the horseradish sauce.
Horseradish: Gives the sauce a distinctive and spicy flavor.
Salt: Enhances the flavors of the other ingredients.
Butter: Adds richness to the oat cakes and spinach.
Cooking oil: Used for frying the oat cakes.
Onion: Adds a savory flavor to the oat cakes.
Carrot: Adds a slight sweetness and crunchy texture to the oat cakes.
Cashews: Provides a crunchy texture and nutty flavor.
Fresh parsley: Gives the oat cakes a fresh and herby flavor.
Eggs: Helps bind the oat cakes together.
Fresh ground black pepper: Adds a hint of spice and depth to the oat cakes and spinach.
Frozen whole leaf spinach: Provides a nutritious and savory element to the dish.
One reader, Hastings Eddy says:
This oat cakes and spinach with horseradish sauce recipe is a game-changer! The oat cakes are crispy on the outside and tender on the inside, and the horseradish sauce adds a delightful kick. The spinach is perfectly cooked and complements the dish beautifully. A must-try for anyone looking for a unique and delicious meal!
Techniques Required
Prepare the oat cakes: Combine the oats with milk and cook until thickened, then mix with other ingredients to form the oat cake mixture.
Make the horseradish sauce: Combine sour cream, horseradish, and salt in a bowl and mix well to create the horseradish sauce.
Sauté the vegetables: Cook the onion and carrot in a frying pan until tender, then combine with the oat mixture.
Fry the oat cakes: Scoop mounds of the oat mixture into a pan, flatten with a spatula, and fry until golden on both sides.
Cook the spinach: Melt butter in a saucepan, add spinach, and cook until hot.
Serve the dish: Plate the oat cakes and spinach, and serve the horseradish sauce on the side.
How To Make Oat Cakes and Spinach with Horseradish Sauce
Enjoy these crisp and healthy oat cakes for breakfast, loaded with oats, horseradish, and cashews; all served with a creamy spinach sauce.
Serves:
Ingredients
- 2cupsmilk
- 1¾cupsold-fashioned oats
- 5tbspsour cream
- 2tsphorseradish,drained, prepared
- 1¾tspsalt
- 2tbspbutter
- 4tbspcooking oil
- 1onion
- 1carrot
- 2tbspcashews
- 1cupfresh parsley,chopped
- 2eggs
- 1tspfresh ground black pepper
- 2ozwhole leaf spinach,frozen, packaged
Instructions
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In a medium saucepan, bring the milk to a boil. Stir in the oats and remove them from the heat.
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In a small bowl, combine the sour cream, horseradish, and ¼ teaspoon of salt.
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In a large nonstick frying pan, melt 1 tablespoon of the butter with 1 tablespoon of oil over moderate heat. Add the onion and cook, stirring occasionally, for about 5 minutes until translucent.
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Add the carrot and cashews and cook, stirring occasionally, for about 5 minutes longer until the carrot is tender. Remove from the heat and stir in the oats.
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In a bowl, mix the parsley, eggs, 1 teaspoon of salt, ½ teaspoon of pepper, and the oat mixture.
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Heat 1 tablespoon of oil in the frying pan over moderate heat. Using a ¼-cup measure, scoop mounds of the oat mixture into the pan and flatten with a spatula.
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Fry in batches, adding the remaining oil as needed, for about 3 minutes per side until golden. Keep warm in a 200 degrees F oven on a baking sheet lined with paper towels.
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In a medium saucepan, melt the remaining tablespoon of butter over moderately low heat. Add the spinach and the remaining ½ teaspoon each of salt and pepper. Cover and cook for about 5 minutes until hot.
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Serve with the oat cakes with the sauce on the side, and enjoy!
Recipe Notes
Nutrition
- Calories: 493.26kcal
- Fat: 33.33g
- Saturated Fat: 10.14g
- Trans Fat: 0.30g
- Monounsaturated Fat: 14.68g
- Polyunsaturated Fat: 6.16g
- Carbohydrates: 38.22g
- Fiber: 5.47g
- Sugar: 9.87g
- Protein: 13.95g
- Cholesterol: 115.25mg
- Sodium: 692.70mg
- Calcium: 238.08mg
- Potassium: 640.26mg
- Iron: 3.87mg
- Vitamin A: 422.65µg
- Vitamin C: 27.92mg
Technique Tip for Perfecting the Horseradish Sauce
When making your oat cakes, it's important to ensure that the oats are fully cooked and have absorbed the milk before removing them from the heat. This will give your cakes a soft and creamy texture. Additionally, when frying the cakes, be sure to use a moderate heat and don't rush the process. Frying them slowly will ensure they are cooked through and have a beautiful golden color. Lastly, when preparing the spinach, make sure to cook it just until it's hot. Overcooking can cause it to lose its vibrant color and become mushy.
Time-Saving Tips for Preparing Oat Cakes and Spinach
Prepare the ingredients: Gather and measure all the ingredients before starting to cook to streamline the process.
Multitask: While the oat cakes are cooking, prepare the spinach and horseradish sauce to save time.
Use pre-washed spinach: Opt for pre-washed spinach to skip the step of washing and drying the leaves.
Make ahead: Prepare the oat cake mixture the night before and refrigerate it, so it's ready to cook the next day.
Batch cooking: Cook the oat cakes in batches to speed up the process and ensure they all cook evenly.
Organize your workspace: Keep your cooking area organized and clean to work efficiently without any unnecessary delays.
Pre-portion the oat mixture: Pre-portion the oat mixture before cooking to ensure uniform size and cooking time for each oat cake.
Substitute Ingredients For Oat Cakes and Spinach with Horseradish Sauce Recipe
oat cakes - Substitute with quinoa cakes: Quinoa can be used as a gluten-free alternative to oats and provides a similar nutty flavor and crunchy texture when made into cakes.
horseradish - Substitute with wasabi: Wasabi can be used as a substitute for horseradish, as it provides a similar pungent and spicy flavor that complements the dish.
old-fashioned oats - Substitute with quinoa flakes: Quinoa flakes can be used as a substitute for oats, providing a similar texture and nutty flavor while also being gluten-free.
sour cream - Substitute with Greek yogurt: Greek yogurt can be used as a healthier alternative to sour cream, providing a similar tangy flavor and creamy texture.
butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter, providing a similar richness and flavor to the dish.
cooking oil - Substitute with avocado oil: Avocado oil can be used as a healthier alternative to cooking oil, providing a neutral flavor and high smoke point.
cashews - Substitute with almonds: Almonds can be used as a substitute for cashews, providing a similar nutty flavor and crunchy texture.
fresh parsley - Substitute with cilantro: Cilantro can be used as a substitute for parsley, providing a fresh and vibrant flavor to the dish.
eggs - Substitute with flax eggs: Flax eggs can be used as a vegan alternative to eggs, providing binding properties and a similar texture in the recipe.
frozen whole leaf spinach - Substitute with kale: Kale can be used as a substitute for spinach, providing a similar texture and earthy flavor to the dish.
How to Beautifully Present Oat Cakes and Spinach
- Elevate the oat cakes: Carefully shape the oat cakes into uniform rounds using a ring mold for a polished and refined presentation.
- Artful spinach placement: Arrange the spinach in a delicate, intentional manner, creating a visually appealing base for the oat cakes.
- Horseradish sauce swirl: Use a squeeze bottle to create an elegant, artistic swirl of horseradish sauce on the plate, adding a touch of sophistication to the dish.
- Garnish with fresh herbs: Sprinkle microgreens or finely chopped chives over the dish to add a pop of color and a burst of fresh flavor.
- Incorporate edible flowers: Introduce edible flowers, such as nasturtiums or pansies, to bring a touch of elegance and a subtle floral note to the presentation.
- Utilize negative space: Embrace the beauty of simplicity by allowing some of the plate to remain uncovered, creating a balanced and visually striking composition.
- Plate with precision: Pay close attention to the placement of each element, ensuring that the dish is presented with meticulous attention to detail and balance.
Essential Kitchen Tools for Making This Recipe
- Medium saucepan: A medium-sized pot with a handle and a lid, used for cooking foods such as soups, sauces, and grains.
- Small bowl: A small container used for mixing and combining ingredients.
- Large nonstick frying pan: A wide, shallow pan with a nonstick coating, used for frying and sautéing foods without sticking.
- Bowl: A round, deep dish used for mixing ingredients or serving food.
- Spatula: A flat, flexible utensil used for flipping, spreading, and serving foods.
- Measuring cup: A tool used to measure liquid or dry ingredients accurately.
- Baking sheet: A flat, rectangular metal sheet used for baking and roasting foods in the oven.
- Paper towels: Absorbent paper sheets used for drying and cleaning foods or surfaces.
- Saucepan: A deep cooking pan with a handle and a lid, used for making sauces, boiling liquids, and cooking small quantities of food.
- Frying pan: A flat-bottomed pan with sloping sides, used for frying, searing, and browning foods.
- Mixing bowl: A deep bowl used for combining and mixing ingredients.
- Food processor: A kitchen appliance used for chopping, blending, and pureeing ingredients.
How To Store / Freeze Oat Cakes and Spinach with Horseradish Sauce
- To store leftover oat cakes, allow them to cool completely before placing them in an airtight container. They can be kept at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- If you want to freeze the oat cakes, wrap each one individually in plastic wrap or aluminum foil, then place them in a freezer-safe container or bag. Label the container with the date and freeze for up to 2 months.
- To reheat frozen oat cakes, remove them from the freezer and let them thaw at room temperature for about 30 minutes. Then, heat them in a preheated oven at 350°F (175°C) for 5-7 minutes or until warmed through.
- Store leftover spinach and horseradish sauce separately in airtight containers in the refrigerator. The spinach will keep for up to 3 days, while the horseradish sauce will last for up to 1 week.
- To reheat the spinach, place it in a microwave-safe dish and heat it in the microwave for 1-2 minutes or until heated through. Alternatively, you can reheat it in a saucepan over low heat, stirring occasionally, until warmed through.
- The horseradish sauce can be served cold or at room temperature. If it thickens after being refrigerated, stir in a little sour cream or milk to thin it out to your desired consistency.
How To Reheat Leftovers
To reheat leftover oat cakes in the oven, preheat your oven to 350°F (175°C). Place the oat cakes on a baking sheet lined with parchment paper and cover them loosely with aluminum foil. Bake for 10-15 minutes, or until heated through. The foil will help prevent the oat cakes from drying out while reheating.
For a quicker option, you can reheat the oat cakes in the microwave. Place them on a microwave-safe plate and heat on high power for 30-60 seconds, depending on the number of oat cakes and your microwave's wattage. Be careful not to overheat them, as they may become rubbery.
To reheat the spinach, place it in a microwave-safe bowl and cover with a damp paper towel. Microwave on high power for 1-2 minutes, stirring halfway through, until heated through. Alternatively, you can reheat the spinach in a saucepan over medium-low heat, stirring occasionally, until warmed through.
If you have leftover horseradish sauce, transfer it to a microwave-safe bowl and heat it in the microwave for 20-30 seconds, or until warmed through. You can also reheat the sauce in a small saucepan over low heat, stirring constantly to prevent scorching.
For a crispy texture, you can reheat the oat cakes in a toaster oven or under the broiler. Preheat the toaster oven or broiler, place the oat cakes on a baking sheet, and heat for 1-2 minutes on each side, or until crispy and heated through. Keep a close eye on them to prevent burning.
Random Fact about Oat Cakes and Spinach with Horseradish Sauce
Oat cakes are a traditional Scottish dish, often served as part of a full Scottish breakfast. They are made from oats, which are a great source of fiber and can help lower cholesterol levels.
Is This Recipe Economical for Home Cooking?
This oat cakes and spinach with horseradish sauce recipe is quite cost-effective for a household. The main ingredients, such as oats, spinach, and carrots, are budget-friendly and readily available. The addition of horseradish and cashews adds a touch of sophistication without breaking the bank. The approximate cost for a household of 4 people would be around $15-$20. Overall Verdict: 8/10. The dish offers a balanced combination of flavors and textures, making it a satisfying and economical choice for a family meal.
Is This Recipe Healthy or Unhealthy?
This recipe has both healthy and unhealthy elements. The oats, spinach, onion, carrot, and parsley provide fiber, vitamins, and minerals. However, the use of whole milk, sour cream, butter, and oil adds significant amounts of saturated fat and calories to the dish.
The horseradish sauce, while flavorful, also contributes additional fat and calories. The eggs and cashews offer some protein, but the overall protein content could be higher.
To make this recipe healthier, consider these suggestions:
- Replace whole milk with low-fat or non-dairy alternatives like almond or oat milk
- Use reduced-fat sour cream or Greek yogurt in the horseradish sauce
- Reduce the amount of butter and oil used in cooking, or opt for healthier oils like olive oil
- Incorporate more vegetables into the oat cakes, such as grated zucchini or finely chopped bell peppers
- Serve the oat cakes with a side salad or additional steamed vegetables to increase the overall nutrient density of the meal
- Consider using a leaner protein source, such as grilled chicken or tofu, to accompany the oat cakes and provide a more balanced meal
Editor's Opinion on This Unique Recipe Combination
The combination of hearty oat cakes and vibrant spinach with zesty horseradish sauce creates a delightful balance of flavors and textures. The use of old-fashioned oats and the addition of cashews provide a satisfying crunch, while the horseradish sauce adds a bold and tangy kick. The incorporation of fresh parsley and carrots infuses the dish with a burst of color and earthy flavors. Overall, this recipe offers a unique and wholesome dish that is both comforting and exciting to the palate.
Enhance Your Oat Cakes and Spinach with Horseradish Sauce Recipe with These Unique Side Dishes:
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Why trust this Oat Cakes and Spinach with Horseradish Sauce Recipe:
This recipe offers a delightful combination of oat cakes and spinach with a zesty horseradish sauce. The use of old-fashioned oats and fresh parsley ensures a wholesome and flavorful experience. The incorporation of cashews adds a delightful crunch, while the sour cream and horseradish create a creamy and tangy sauce. The careful instructions and attention to detail in the cooking process guarantee a satisfying and delicious outcome. Trust in the quality and balance of flavors in this recipe for a memorable dining experience.
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