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(1 votes, average: 5.00 out of 5)
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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 these restaurants are now gone, I can still get the taste when I make these little bites of deliciousness.
These cakes are a perfect recipe for cancer patients with fatigue or a small appetite as they are flavorsome warm or at room temperature. Tomatoes and spinach are cancer-fighting foods that contain lycopene, folate, and fiber which all contribute to a nutritious diet, supporting cancer recovery.
Preparation
- 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.
Ingredients:
Nutritional Information
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
*per serving
Ann's Tips and Tricks
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.
