Oat Cakes and Spinach with Horseradish Sauce

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Oat Cakes and Spinach with Horseradish Sauce

 

2 cups milk

1 3/4 cups old-fashioned oats

5 tablespoons sour cream

2 teaspoons drained prepared horseradish

1 3/4 teaspoons salt

2 tablespoons butter

4 tablespoons cooking oil, more if needed

1 onion, chopped

1 carrot, chopped

2 tablespoons cashews, chopped

1 cup chopped fresh parsley

2 eggs, beaten to mix

1 teaspoon fresh-ground black pepper

2 10-ounce packages frozen whole-leaf spinach, defrosted

 

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.

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° oven on a

baking sheet lined with paper towels.

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. Serve with the oat cakes

with the sauce on the side. Makes 4 servings.