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