Oat Cakes and Spinach With Horseradish Sauce Recipe

Name: Oat Cakes and Spinach With Horseradish Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups milk; 1 ¾ cups old fashioned oats; 5 tablespoons sour cream; 2 teaspoons drained prepared horseradish; 1 ¾ 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 ounces frozen whole-leaf spinach, defrosted

Servings: persons

2 cups milk
1 ¾ cups old fashioned oats
5 tablespoons sour cream
2 teaspoons drained prepared horseradish
1 ¾ 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 ounces frozen whole-leaf spinach, defrosted

1
In a medium saucepan, bring the milk to a boil.
2
Stir in the oats and remove from the heat.
3
In a small bowl, combine the sour cream, horseradish, and 1/4 teaspoon of the salt.
4
In a large nonstick frying pan melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderate heat.
5
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
6
Add the carrot and cashews and cook, stirring occasionally, until the carrot is tender, about 5 minutes longer.
7
Remove from the heat and stir in the oats.
8
In a bowl, mix the parsley, eggs, 1 teaspoon of salt, 1/2 teaspoon of pepper, and the oat mixture.
9
Heat 1 tablespoon of the oil in the frying pan over moderate heat.
10
Using a 1/4-cup measure, scoop mounds of the oat mixture into the pan and flatten with a spatula.
11
Fry in batches, adding the remaining oil as needed, until golden, about 3 minutes per side.
12
Keep warm in a 200F oven on a baking sheet lined with paper towels.
13
Meanwhile, in a medium saucepan, melt the remaining tablespoon of butter over moderately low heat.
14
Add the spinach and the remaining 1/2 teaspoon each of salt and pepper.
15
Cover and cook until hot, about 5 minutes.
16
Serve with the oat cakes with the sauce on the side.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups milk, 1 ¾ cups old fashioned oats, 5 tablespoons sour cream, 2 teaspoons drained prepared horseradish, and more.

Yes, Oat Cakes and Spinach With Horseradish Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oat Cakes and Spinach With Horseradish Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions