Sun Dried Tomato & Spinach Cakes

Name: Sun Dried Tomato & Spinach Cakes
Prep time: 20

5 out of 5 stars (based on 4 reviews)

20 min prep

6 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

These yummy sun dried tomato & spinach cakes are similar to the vegetable patties I’d find in the old-style Kosher dairy restaurants that used to abound in New York’s garment center. Although most of these...

These cakes are a perfect recipe for cancer patients with fatigue or a small appetite as they are flavorsome warm or at room temperature. Tomatoes and spinach are cancer-fighting foods that contain lycopene, folate, and fiber which all contribute to a nutritious diet, supporting cancer recovery.

1 teaspoon olive oil
3 garlic cloves, chopped
12-ounces baby spinach
¾ cup cottage cheese
2 eggs
Salt, to taste
¼ cup chopped sun dried tomatoes in oil
¼ cup freshly grated Parmesan cheese

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Nutrition Facts

Calories

104 cals

Fat

6 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

5 g

Sugar

1 g

Fiber

2 g

Protein

9 g

Sodium

265 mg

Directions

Preheat the oven to 400 degrees.
In a sauté pan, heat the olive oil over medium-high heat. Add the baby spinach, sprinkle with salt and cook until just wilted, about 2 minutes. Pour into a colander and let drain for 10 minutes or once cool enough to handle, squeeze out excess liquid.
Puree the drained spinach with the cottage cheese, eggs, and salt. Stir in the sun dried tomatoes and Parmesan cheese.
Divide into 6 greased muffin cups or molds and bake for 25 minutes or until set and browning on top. Let cool for 10 minutes then serve warm.

Chef Tips

If you’re making these for a seder, you can substitute silken tofu for cottage cheese. Be sure to drain it well first. Bag and freeze any leftovers. Defrost before re-heating.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society