Oat Cakes and Spinach with Horseradish Sauce Recipe

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!