Description
These savory pumpkin spinach oat cakes are a healthy and delicious breakfast or snack. They are crispy on the outside and soft on the inside.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup fresh spinach, chopped
- 1 cup rolled oats
- 2 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for frying
Instructions
- In a large bowl, mix pumpkin puree, chopped spinach, oats, eggs, cheddar, Parmesan, garlic powder, onion powder, salt, and pepper until well combined.
- Let the mixture rest for 5 minutes so the oats absorb moisture.
- Heat olive oil in a non-stick skillet over medium heat.
- Scoop about 2 tablespoons of the mixture per cake and flatten into a patty.
- Cook for 3-4 minutes per side until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm.
Notes
- Use gluten-free oats if you need a gluten-free version.
- You can substitute spinach with kale or Swiss chard.
- These cakes freeze well. Reheat in a toaster or oven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg