Parsnip Spinach Cakes Recipe
These gluten-free, paleo, GAPS-friendly parsnip morsels are called Savory Cakes at our house. They can be served as breakfast, lunch, a hearty snack, or a light dinner.
5 parsnips, thickly sliced & roasted
1 handfull spinach leaves
1/3 cup blanched almond flour
2-3 cloves garlic, chopped
2 pastured eggs
1/2 teaspoon Celtic sea salt
pepper to taste
1 pinch cayenne pepper
2 tablespoons butter, expeller-pressed coconut oil, or bacon grease for frying
**If your parsnips are raw, bake in 400º oven for 20 minutes, allow to cool slightly, then proceed with recipe.**
Place all ingredients in a food processor and process until it's doughy. You might need to turn it off and push the spinach leaves down towards the blades, then turn it back on to get it all to incorporate. Use your hands to form balls and flatten into cakes, about 1/3 inch thick.
Melt fat of choice in a cast iron skillet on medium-high heat. Cook cakes about 3 minutes on each side, or until browned and crispy. Serve warm with butter, a dollop of creme fråiche, or simply salt & pepper as garnishes.