Ingredients
2cupsmilk
1¾cupsold-fashioned oats
5tbspsour cream
2tsphorseradish,drained, prepared
1¾tspsalt
2tbspbutter
4tbspcooking oil
1onion
1carrot
2tbspcashews
1cupfresh parsley,chopped
2eggs
1tspfresh ground black pepper
2ozwhole leaf spinach,frozen, packaged
Preparation
In a medium saucepan, bring the milk to a boil. Stir in the oats and remove them from the heat.
In a small bowl, combine the sour cream, horseradish, and ¼ teaspoon of salt.
In a large nonstick frying pan, melt 1 tablespoon of the butter with 1 tablespoon of oil over moderate heat. Add the onion and cook, stirring occasionally, for about 5 minutes until translucent.
Add the carrot and cashews and cook, stirring occasionally, for about 5 minutes longer until the carrot is tender. Remove from the heat and stir in the oats.
In a bowl, mix the parsley, eggs, 1 teaspoon of salt, ½ teaspoon of pepper, and the oat mixture.
Heat 1 tablespoon of oil in the frying pan over moderate heat. Using a ¼-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, for about 3 minutes per side until golden. Keep warm in a 200 degrees F oven on a baking sheet lined with paper towels.
In a medium saucepan, melt the remaining tablespoon of butter over moderately low heat. Add the spinach and the remaining ½ teaspoon each of salt and pepper. Cover and cook for about 5 minutes until hot.
Serve with the oat cakes with the sauce on the side, and enjoy!
