Savory Pumpkin Spinach Oat Cakes Done in 22 Minutes
These savory oat cakes combine pumpkin and spinach for a hearty, nutritious meal. They are pan-fried to a golden crisp.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 cakes 1x
- Category: Appetizer
- Method: Pan-fry
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup pumpkin puree
- 1 cup fresh spinach, chopped
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil for frying
Instructions
- Mix oats, pumpkin puree, spinach, Parmesan, egg, salt, pepper, and garlic powder in a bowl.
- Form the mixture into 6 small patties.
- Heat olive oil in a skillet over medium heat.
- Fry patties for 4 minutes per side until golden brown.
- Serve warm.
Notes
- You can use gluten-free oats for a gluten-free version.
- These cakes keep in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg