Crispy Mediterranean Vegetable Cakes
The ultimate comfort food, Crispy Mediterranean Vegetable Cakes are packed with wholesome ingredients and bursting with flavor. This easy weeknight dinner is perfect for any occasion and will leave you craving more. Make it tonight for a satisfying meal!
Equipment
- Grater
- Mixing Bowl
- Chef's Knife
- Wooden Spoon
- Skillet
- Cutting Board
Ingredients
- 2 tablespoons Olive Oil divided
- 1 small Onion chopped
- 2 cloves Garlic minced
- 3 cups Baby Spinach
- 1 medium Potato grated
- 1 teaspoon Dried Oregano
- 1/4 cup Sun-Dried Tomatoes chopped
- 1/4 cup Kalamata Olives chopped
- 1/4 cup Artichoke Hearts chopped
- 1/4 cup Red Bell Pepper diced
- 1/4 cup Yellow Bell Pepper diced
- 2 Eggs
- 1/4 cup Whole-Wheat Flour
- to taste Sea Salt
- to taste Pepper freshly ground
Instructions
- Heat half the olive oil in a heavy skillet over medium heat. Add the onion and cook until soft.
- Add the garlic, and cook for one additional minute. Add the spinach and stir until wilted. Turn off heat and transfer to a large bowl.
- Add the potato, oregano, tomatoes, olives, artichokes, and peppers to the medium mixing bowl and stir.
- Add the eggs and flour, and season with salt and pepper.
- Form the mixture into patties. Or, if making as an entrée, form into two large cakes.
- Heat the remaining olive oil in a skillet and cook the cakes until crispy and browned on both sides.
- Slice cakes into individual servings and serve hot. If desired, top with an olive tapenade or chopped fresh herbs.
Notes
- Tip 1: Store leftover cakes in an airtight container in the fridge for up to three days.
- Tip 2: These cakes freeze well and can be frozen for up to three months.
- Tip 3: Experiment with different vegetables or spices to find your favorite combinations.
- Tip 4: Serve alongside a yogurt sauce or fresh salad for a refreshing contrast.
- Tip 5: Prepare the mixture ahead of time to save time during cooking.