Clean Diet Vegetable Cakes

Serving Size: 10 people

This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious little vegetable patties are made from garlic, spinach, parsnips, sun dried tomatoes, and artichoke hearts. Note: This recipe requires 2 large skillets for 7-10 servings.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep20

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time45

Recipe Serving Size10 people

Cooking Tools Required

Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet

Ingredients

4 tablespoon avocado oil
2 onion small, finely diced
4 clove garlic minced
6 cup baby spinach
2 parsnip large, grated
2 teaspoon dry oregano
2 cup sun dried tomatoes chopped
½ cup artichoke heart finely chopped (not marinated in oil)
4 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

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.

Reheating Instructions

Heat cakes in a sauté pan over medium heat until heated through.

Nutrition