Mediterranean Vegetable Cakes

Ingredients

• 1/4 cup olive oil, divided
• 1 cup finely chopped onion
• 3 cloves garlic, chopped
• 3 cups roughly chopped spinach
• 1 large parsnip, grated
• 1/3 cup chopped artichoke hearts
• 1/3 cup chopped Kalamata olives
• 1/3 cup almond flour
• 1/4 cup finely chopped sun-dried tomatoes
• 3 small eggs, beaten
• 2 tablespoons finely chopped walnuts
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is softened, about 5 minutes. Add spinach to onion mixture; cook and stir until wilted, about 5 minutes. Transfer onion-spinach mixture to a large bowl and cool slightly, 5 to 10 minutes.

Mix parsnip, artichoke hearts, olives, almond flour, tomatoes, eggs, walnuts, salt, and pepper into onion-spinach mixture; form into 6 cakes.

Heat remaining 2 tablespoons olive oil in a skillet. Cook cakes in the hot oil until browned and crispy, about 5 minutes per side.