Potato and spinach cakes with almond parsley sauce

Name: Potato and spinach cakes with almond parsley sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: European, British
Ingredients: 1kg starchy potatoes such as Agria, peeled, cut into pieces; 150g spinach leaves, washed, stalks removed; 1/2 cup chopped herbs, like parsley, chives, basil or mint; 1 tbs caraway seeds, toasted; 1/2 cup flaked almonds; 1/2 tsp ground cumin; 1/2 onion, finely diced; 1/2 cup (60g) ground almonds; 2 tbs olive oil or spray oil; lemon or lime wedges; 2 1/2 cups (500ml) So Good™ Unsweetened Almond milk; 2 bay leaves; 2-3 sprigs thyme; 1/4 cup finely chopped parsley; 2 tsp dry mustard powder; 2 level tsp arrowroot; 1/4 cup So Good™ Unsweetened Almond milk

Instructions

Prep:20minCook:20min

These potato and Spinnach cakes with almond parsley sauce are super versatile and go great with baked veggies or a side salad. They are gluten and dairy free which makes for a great meal option for everyone. Whether its for lunch or dinner, these cakes are great warm or cold. They are super nutritious too thanks to the good fibre and iron from the leafy greens and flavourful thanks to the parsley, cumin, onions and lemons. Made using So Good Unsweetened almond milk these patties are delightfully vegan adn will quickly become a family favourite.

Updated at: Sat, 23 Nov 2024 11:52:58 GMT