Oat Patties and Spinach with Horseradish Sauce

[Guest guest]

My friend emailed this recipe to me

2 weeks ago, Nice and crispy.

 

Oat Patties and Spinach with Horseradish Sauce

 

For Sauce:

2 cups soy or regular

1-3/4 cups old-fashioned oats

5 tablespoons sour cream

2 teaspoons drained prepared horseradish

1 3/4 teaspoons salt

 

For Oat Cakes:

2 tablespoons butter or Earth Balance

4 tablespoons cooking oil, more if needed

1 onion, chopped

1 carrot, chopped

2 tablespoons cashew nuts, chopped

1 cup chopped fresh parsley

2 eggs, beaten to mix

1 teaspoon black pepper

 

For Spinach:

2 10-ounce packages frozen whole-leaf spinach,

defrosted

 

FOR SAUCE: In a medium saucepan, bring the milk to a

boil. Stir in

the

oats and remove from the heat. In a small bowl,

combine the sour

cream,

horseradish, and 1/4 teaspoon of the salt.

 

FOR OAT PATTIES: In a large nonstick frying pan melt 1

tablespoon of

the

butter with 1 tablespoon of the oil over moderate

heat. Add the onion

and cook, stirring occasionally, until translucent,

about 5 minutes.

Add

the carrot and cashews and cook, stirring

occasionally, until the

carrot

is tender, about 5 minutes longer. Remove from the

heat and stir in

the

oats.

 

In a bowl, mix the parsley, eggs, 1 teaspoon of salt,

1/2 teaspoon of

pepper, and the oat mixture. Heat 1 tablespoon of the

oil in the

frying

pan over moderate heat. Using a 1/4-cup measure, scoop

mounds of the

oat

mixture into the pan and flatten with a spatula. Fry

in batches,

adding

the remaining oil as needed, until golden, about 3

minutes per side.

Keep warm in a 200 F oven on a baking sheet lined with

paper towels.

 

FOR SPINACH: Meanwhile, in a medium saucepan, melt the

remaining

tablespoon of butter over moderately low heat. Add the

spinach and

the

remaining 1/2 teaspoon each of salt and pepper. Cover

and cook until

hot, about 5 minutes.

 

TO SERVE: Serve with the oat cakes with the sauce on

the side.

 

Serves 4.

 

Nutrition Facts:

Facts per Serving: Calories: 522; Fat: 33g;

Carbohydrates: 44g;

Cholesterol: 139mg; Sodium: 1250mg; Protein:18g;

Fiber: 9g; % Cal.

from

Fat: 57%; % Cal. from Carbs: 34%

 

 

 

 

 

 

[Guest guest]

Hi Marina,

 

This recipe sounds wonderful and I would love to try it but I have a

quick question.

 

In the instructions for the oatcakes it mentions oats but not in the

ingredients. There only oats I can see are the ones listed in the

sauce ingredients.

 

I may be mis-reading the recipe but I woonder if you would be kind

enough to clarify this for me.

 

Thanks in advance.

 

Cheers from Marie in Haarlem, Netherlands

 

, Mari 84 <mari8484

wrote:

>

> My friend emailed this recipe to me

> 2 weeks ago, Nice and crispy.

>

> Oat Patties and Spinach with Horseradish Sauce

>

> For Sauce:

> 2 cups soy or regular

> 1-3/4 cups old-fashioned oats

> 5 tablespoons sour cream

> 2 teaspoons drained prepared horseradish

> 1 3/4 teaspoons salt

>

> For Oat Cakes:

> 2 tablespoons butter or Earth Balance

> 4 tablespoons cooking oil, more if needed

> 1 onion, chopped

> 1 carrot, chopped

> 2 tablespoons cashew nuts, chopped

> 1 cup chopped fresh parsley

> 2 eggs, beaten to mix

> 1 teaspoon black pepper

>

>