Serves 4 as a side, snack or appetizer.
Approximate prep and cook time: 30 minutes
2 TB. olive oil, divided
1 small yellow onion, finely diced
2 cloves garlic, minced
3 cups baby spinach
1 large parsnip, grated
1 tsp. dried oregano
1/4 cup sun dried tomatoes, finely diced
1/4 cup kalamata olives, finely diced
1/4 cup artichoke hearts, finely diced
2 eggs, beaten or lightly whisked
1/4 cup almond flour
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
Heat 1 Tablespoon olive oil in a heavy skillet over medium heat. When oil is hot, add onion and cook until soft, stirring frequently (about 3-5 minutes). Add garlic, and cook for another minute.
Add spinach and stir until wilted. Turn off heat and transfer mixture to a large bowl.
Add parsnips, oregano, sun dried tomatoes, olives, artichokes, egg, almond flour, sea salt and black pepper, and stir to combine completely.
Quarter mixture and form into 4 small cakes.
Heat remaining olive oil in a skillet over medium heat. When pan is hot (make sure it sizzles), place cakes in the pan and fry 5-7 minutes on each side, or until browned and crispy.
Serve hot. Pair with Olive Tapenade or Mojo Verde for an excellent appetizer.
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