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.
- 1¾cupsold-fashioned oats
- 5tbspsour cream
- 2tsphorseradish,drained, prepared
- 4tbspcooking oil
- 1cupfresh parsley,chopped
- 1tspfresh ground black pepper
- 2ozwhole leaf spinach,frozen, packaged
In a medium saucepan, bring the milk to a boil. Stir in the oats and remove them from the heat.
In a small bowl, combine the sour cream, horseradish, and ¼ teaspoon of salt.
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.
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.
In a bowl, mix the parsley, eggs, 1 teaspoon of salt, ½ teaspoon of pepper, and the oat mixture.
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.
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.
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.
Serve with the oat cakes with the sauce on the side, and enjoy!
- 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
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