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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
1. Preheat the oven to 400 degrees.
2. 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.
3. Puree the drained spinach with the cottage cheese, eggs, and salt. Stir in the sun dried tomatoes and Parmesan cheese.
4. 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
98 cals
Fat
5 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
258 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.
