Spinach Cakes
Nutritional Info
- Servings Per Recipe: 21
- Amount Per Serving
- Calories: 119.3
- Total Fat: 8.6 g
- Cholesterol: 105.0 mg
- Sodium: 148.1 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 1.9 g
- Protein: 7.8 g
View full nutritional breakdown of Spinach Cakes calories by ingredient
Number of Servings: 21
Ingredients
-
4 pkgs chopped frozen spinach
1 cup grated parmesan cheese
1 cup almond flour
10 large eggs
(optional ingredients to experiment with: sun dried tomatoes, mushrooms, onions, bell peppers, kalamata olives, etc.)
salt, pepper, garlic powder, ground oregano, onion powder to taste (you can adapt to your favorite spices and flavors)
Directions
Thaw, drain and squeeze spinach to remove as much moisture as possible.
Mix ingredients in large mixing bowl.
Drop by large rounded tablespoon into lined muffin tins.
Note: these do not rise, so the amount you put in the tin is the size they will be when they are done.
Bake at 300 degrees for 15 - 20 minutes. Firm to the touch when they are done.
Serve hot or cold. Try with a drizzle of extra virgin olive oil and a sprinkle of freshly grated parmesan cheese.
Number of Servings: 21
Recipe submitted by SparkPeople user PATTYVANY.
Mix ingredients in large mixing bowl.
Drop by large rounded tablespoon into lined muffin tins.
Note: these do not rise, so the amount you put in the tin is the size they will be when they are done.
Bake at 300 degrees for 15 - 20 minutes. Firm to the touch when they are done.
Serve hot or cold. Try with a drizzle of extra virgin olive oil and a sprinkle of freshly grated parmesan cheese.
Number of Servings: 21
Recipe submitted by SparkPeople user PATTYVANY.