Banish all thoughts of gluey morning oatmeal. These crisp oat cakes may change the way you think about the grain. The batter is sticky, so it's easiest to form the cakes right in the pan rather than by hand.
- For Sauce:
- 1 3/4 cups old-fashioned oats
- 5 tablespoons sour cream
- 2 teaspoons drained prepared horseradish
- 1 3/4 teaspoons salt
- For Oat Cakes:
- 2 tablespoons butter
- 4 tablespoons cooking oil, more if needed
- 1 onion, chopped
- 1 carrot, chopped
- 2 tablespoons cashew nuts, chopped
- 1 cup chopped fresh parsley
- 2 eggs, beaten to mix
- 1 teaspoon fresh-ground black pepper
- 2 cups milk
- 1 3/4 cups old-fashioned oats
- For Spinach:
- 2 10-ounce packages frounceen whole-leaf spinach, defrosted
FOR SAUCE: In a small bowl, combine the sour cream, horseradish and 1/4 teaspoon of the salt.
FOR OAT CAKES: In a medium saucepan, bring the milk to a boil. Stir in the oats and remove from the heat. In a large nonstick frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrot and cashews and cook, stirring occasionally, until the carrot is tender, about 5 minutes longer. Remove from the heat and stir in the oats.
In a bowl, mix the parsley, eggs, 1 teaspoon of salt, 1/2 teaspoon of pepper and the oat mixture. Heat 1 tablespoon of the oil in the frying pan over moderate heat. Using a 1/4-cup measure, scoop mounds of the oat mixture into the pan and flatten with a spatula. Fry in batches, adding the remaining oil as needed, until golden, about 3 minutes per side. Keep warm in a 200 degrees F oven on a baking sheet lined with paper towels.
FOR SPINACH: Meanwhile, in a medium saucepan, melt the remaining tablespoon of butter over moderately low heat. Add the spinach and the remaining 1/2 teaspoon each of salt and pepper. Cover and cook until hot, about 5 minutes.
TO SERVE: Serve the oat cakes with the spinach with the sauce on the side.
Tip: WINE RECOMMENDATION: Many consider Tocai Friulano to be Italy's best white wine. Uncommonly rich, with bracing acidity, Tocai will more than stand up to the spinach and horseradish here.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
522 calories; 33g total fat; 139mg cholesterol; 1250mg sodium; 44g carbohydrates; 9g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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