Spinach Cakes with Gouda Cheese Sauce
Elevate your vegetable game with these irresistible Spinach Cakes with Gouda Cheese Sauce. These golden, pan-seared patties are packed with fresh spinach, whole wheat breadcrumbs, and Parmesan cheese, delivering a delightful balance of wholesome and savory flavors. Topped with a silky Gouda cheese sauce infused with a hint of nutmeg, this recipe transforms humble ingredients into a gourmet experience. Perfect as a light vegetarian main or an impressive appetizer, these spinach cakes are crispy on the outside, tender on the inside, and utterly satisfying. Quick to prepare in just under an hour and ideal for serving four, this dish marries comfort and elegance with every bite.
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Recipe Information
Ingredients
- 300 grams Fresh spinach
- 100 grams Whole wheat breadcrumbs
- 50 grams Grated Parmesan cheese
- 2 large Eggs
- 2 medium Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 30 grams Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 150 grams Shredded Gouda cheese
- 0.25 teaspoon Nutmeg
Instructions
Wash the spinach thoroughly and steam or blanch it until wilted, about 3-4 minutes. Squeeze out excess moisture and chop finely.
In a mixing bowl, combine the chopped spinach, breadcrumbs, Parmesan cheese, minced garlic, eggs, salt, and black pepper. Mix until evenly combined.
Form the mixture into small patties, about 6-8 cm in diameter and 1.5 cm thick. Place them on a plate and refrigerate for 15 minutes to firm up.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the spinach cakes in batches for 3-4 minutes per side, or until golden brown and cooked through. Set aside and keep warm while preparing the sauce.
In a small saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux, ensuring the mixture doesn’t brown.
Gradually whisk in the milk, ensuring no lumps form. Continue to whisk until the mixture thickens slightly, about 5 minutes.
Lower the heat and stir in the shredded Gouda cheese. Cook until the cheese is melted and the sauce is smooth, about 2-3 minutes. Add the nutmeg and season with salt to taste.
Serve the spinach cakes on a plate, drizzling the warm Gouda cheese sauce over the top. Enjoy immediately.
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 5625 mg | 245% | |
| Total Carbohydrate | 115.7 g | 42% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 21.4 g | ||
| Protein | 104.9 g | 210% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 2506 mg | 193% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1029 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
