Oat Cakes and Spinach With Horseradish Sauce

Name: Oat Cakes and Spinach With Horseradish Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 cups milk; 1 3/4 cups old fashioned oats; 5 tablespoons sour cream; 2 teaspoons drained prepared horseradish; 1 3/4 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

Submitted by Pinay0618

"Banish all thoughts of gluey morning oatmeal. These crisp oat cakes may change the way you think about the grain. The batter is sticky; so it's easiest to form the cakes right in the pan rather than by hand. From Food & Wine."

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Ready In:: 55mins
Ingredients:: 14
Serves:: 4

ingredients

2 cups milk
1 ³⁄₄ cups old fashioned oats
5 tablespoons sour cream
2 teaspoons drained prepared horseradish
1 ³⁄₄ 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

directions

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