Mediterranean Vegetable Cakes

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.

If you enjoyed this Mediterranean Vegetable Cakes recipe, try our Shrimp Cakes recipe next time. For even more delicious and FREE Paleo recipes, visit our PaleoPlan Recipe Center.

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Mediterranean Vegetable Cakes

Servings 4

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 199

carbohydrate 13.0g

protein 6.0g

fat 14.6g

saturated fat 2.2g

cholesterol 82g

sodium 146g

fiber 4.1g

sugar 2.6g

Ingredients

  • 2 tablespoon(s) olive oil divided
  • 1 small onion(s), yellow 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 freshly ground

Instructions

  1. 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.
  2. Add spinach and stir until wilted. Turn off heat and transfer mixture to a large bowl.
  3. Add parsnips, oregano, sun dried tomatoes, olives, artichokes, egg, almond flour, sea salt and black pepper, and stir to combine completely.
  4. Quarter mixture and form into 4 small cakes.
  5. 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.
  6. Serve hot. Pair with Olive Tapenade or Mojo Verde for an excellent appetizer.

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.

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

  2. 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!

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

    1. 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.

  4. FANTASTIC!!!!!! I doubled the recipe with the exception of sun dried tomatoes (left those out completely). Grated about 12 baby carrots in place of parsnip and used Castelvetrano olives since that’s what I had on hand.They had seeds in them so it was a bit time consuming to hand slice 1/2 cup of olives off of the seed but it was well worth it! Sooooo delicious! At first it looked like I may have a problem with them staying together in the pan as another writer mentioned, but I found that you have to let it cook on the first side until its nice and brown and then you can flip it easily. Just made them for the first time yesterday and already have them on the menu for this week again.Thanks for another GREAT recipe!!!

  5. These were great! Very flavorful…even got my three year old to eat them. She called them “veggie cookies”.

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