Clean Diet Vegetable Cakes
$0.00 Cooking Fee
Serving Size: 3 cakes
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people
Instructions
- Heat half the avocado 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, artichokes, egg, garbanzo bean flour, sea salt, and black pepper, and stir to combine completely
- Divide the mixture and shape into small patties (3 per serving).
- Heat remaining oil in a skillet over medium heat. When pan is hot (make sure it sizzles), place the patties in the pan and cook 5-7 minutes on each side, or until browned and crispy.
Cook Times
Ingredients
Ingredients
- 4 tablespoon avocado oil
- 2 each onion small, finely diced
- 4 clove garlic minced
- 6 cup baby spinach
- 2 each parsnip large, grated
- 2 teaspoon dry oregano
- 2 cup sun-dried tomatoes in olive oil chopped
- ½ cup artichoke heart finely chopped (not marinated in oil)
- 4 each egg large, beaten
- 8 tablespoon garbanzo bean flour
- 1 teaspoon Kosher salt more or less to taste
- 1/4 teaspoon freshly ground black pepper more or less to taste
Cooking Tools Required
Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, SkilletReheating/Serving Instructions
Heat cakes in a sauté pan over medium heat until heated through.
Nutrition
Calories: 200kcal | Carbohydrates: 26g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 432mg | Potassium: 1088mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1985IU | Vitamin C: 21mg | Calcium: 80mg | Iron: 3mg
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