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Sun Dried Tomato & Spinach Cakes

Name: Sun Dried Tomato & Spinach Cakes
Prep time: 20

(1 votes, average: 5.00 out of 5)

20 min prep

6 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

These yummy sun dried tomato & spinach cakes are similar to the vegetable patties I’d find in the old-style Kosher dairy restaurants that used to abound in New York’s garment center. Although most of...

1 teaspoon olive oil
3 garlic cloves, chopped
12-ounces baby spinach
¾ cup cottage cheese
2 eggs
Salt, to taste
¼ cup chopped sun dried tomatoes in oil
¼ cup freshly grated Parmesan cheese

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Nutrition Facts

Calories

104 cals

Fat

6 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

5 g

Sugar

1 g

Fiber

2 g

Protein

9 g

Sodium

265 mg

Directions

Preheat the oven to 400 degrees.
In a sauté pan, heat the olive oil over medium-high heat. Add the baby spinach, sprinkle with salt and cook until just wilted, about 2 minutes. Pour into a colander and let drain for 10 minutes or once cool enough to handle, squeeze out excess liquid.
Puree the drained spinach with the cottage cheese, eggs, and salt. Stir in the sun dried tomatoes and Parmesan cheese.
Divide into 6 greased muffin cups or molds and bake for 25 minutes or until set and browning on top. Let cool for 10 minutes then serve warm.

Chef Tips

If you’re making these for a seder, you can substitute silken tofu for cottage cheese. Be sure to drain it well first. Bag and freeze any leftovers. Defrost before re-heating.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.