Savory Spinach & Spring Onion Cakes
Recipe courtesy of roostblog.com
Servings
12
Servings
12
Ingredients
Instructions
  1. Wash spinach and place in a pot over medium heat. Cook until wilted, drain, and set aside.
  2. In a bowl combine flour, salt, baking soda and cumin. In another bowl mix Parmesan, yogurt, eggs and onion. Mix the wet ingredients in with the dry and combine well.
  3. Place spinach in a kitchen towel and squeeze out excess water. Chop and add to batter.
  4. Heat a frying pan over medium heat, add the ghee or butter. Drop a spoonful of batter into the pan and cook for 2-3 minutes then flip to cook the other side. Repeat until all the batter has been used.
  5. Allow cakes to cool slightly, then top with creme fraiche and serve.
Recipe Notes

Makes 12 cakes

Nutrition Information Per Cake (no topping): Calories 160; Total fat 13g; Saturated Fat 4g; Cholesterol 62mg; Sodium 298mg; Total Carbohydrates 6g; Dietary Fiber 2g, and Protein 8g.