Paleo Plan

Mediterranean Vegetable Cakes

Mediterranean Vegetable Cake

Serves 4 as a side, snack or appetizer.

Approximate prep and cook time: 30 minutes

Ingredients

  • 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

Instructions

  • 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.

8 Comments

  1. this looks great thanks for the recipe. Next time I make breakfast this will be it. Thanks. Love these recipes. No problems with us. We eat healthy and paleo helps us so much.

  2. Is it possible to substitute something for the eggs? I can’t eat them right now. Thanks!

    • Amie – Not sure with these. Maybe a little bit of tapioca flour/starch or arrowroot powder to bind them together?

  3. Jessica E

    These were outstanding! I made them at the home of some friends while they were away at dinner. They came home from dinner, and said how good this food smelled. I gave them a taste and they all made plates and ate again, ranting and raving the entire time. It took far longer than 25 minutes to make these with the help of a friend. They were well worth the effort though!

  4. Chris

    Substitute shrimp finely minced (food processor is best) for the egg and it will bind almost anything.

  5. Jennifer H

    These taste great, but they definitely do not hold together very well. They all crumbled apart while trying to flip them and serve them

  6. Laurie B

    Can I make these the day before?

    • Laurie B – If you are pinched for time, you can make these the day before. However, they will get a bit soggy and will not maintain the crunchy browned crust.

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