Paleo peeps searching for the perfect appetizer idea will find exactly that in this Mediterranean Vegetable Cakes recipe. Their light ingredients will pair well with any main dish allowing for your guests to thoroughly enjoy the menu you’re planning without feeling too full. This Paleo appetizer recipe works well as a brunch menu addition, as well. If you have an egg allergy, use finely minced shrimp as a substitution for the egg.
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Mediterranean Vegetable Cakes
Total Time: 30 minutes
Cook Time: 30 minutes
saturated fat 2.2g
- 2 tablespoon(s) olive oil divided
- 1 small onion(s) finely diced
- 2 medium garlic clove(s) minced
- 3 cup(s) spinach, baby
- 1 large parsnip(s) grated
- 1 teaspoon(s) oregano, dried
- 1/4 cup(s) tomatoes, sun-dried finely diced
- 1/4 cup(s) olive(s), kalamata finely diced
- 1/4 cup(s) artichoke hearts finely diced
- 2 large egg(s) beaten or lightly whisked
- 1/4 cup(s) almond flour
- 1/2 teaspoon(s) sea salt
- 1/4 teaspoon(s) black pepper
- Heat half of 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.