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!

Step: 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.

Step: 2

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

Step: 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.

Per Serving: 223 calories; protein 7.1g; carbohydrates 15.4g; fat 15.8g; cholesterol 68.8mg; sodium 445.6mg.

The most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, go for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can apply to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do double-duty .