Yields: 4 servings as a side| Serving Size: 1 cake |Calories: 196| Previous Points: 4| Points Plus: 5| Total Fat: 11 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 82 mg | Sodium: 171 mg | Carbohydrates: 20 g | Dietary Fiber: 3 g | Sugars: 2 g | Protein: 6 g |
Ingredients
- 2 tablespoons olive oil, divided
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups baby spinach
- 1 medium potato, grated
- 1 teaspoon dried oregano
- 1/4 cup chopped sun dried tomatoes
- 1/4 cup chopped Kalamata olives
- 1/4 cup chopped artichoke hearts
- 1/4 cup diced red bell pepper
- 1/4 cup diced yellow bell pepper
- 2 eggs
- 1/4 cup whole wheat flour
- Sea salt and freshly ground pepper, to taste
Directions
Heat half the olive oil in a heavy skillet over medium heat. Add the onion and cook until soft. Add the garlic, and cook for one additional minute. Add the spinach and stir until wilted. Turn off heat and transfer to a large bowl.
Add the potato, oregano, tomatoes, olives, artichokes, and peppers to the medium mixing bowl and stir. Add the eggs and flour, and season with salt and pepper.
Form the mixture into patties. Or, if making as an entrée, form into two large cakes.
Heat the remaining olive oil in a skillet and cook the cakes until crispy and browned on both sides. Slice cakes into individual servings and serve hot.
If desired, top with an olive tapenade or chopped fresh herbs.
By Skinny Ms.
Source: http://skinnyms.com/crispy-mediterranean-vegetable-cakes/
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