Spinach and Onion Cakes

 I think these little browned cakes might just be the most delicious thing I have ever made in my cozy kitchen.

 Full of fresh spring spinach and onion, they are a perfect meal anytime of the day.

I topped them with a dollop of sour cream and my crispy brown cake was simply delightful.

This is also a very slimming meal as it contains mostly protein and vegetables.

Spinach and Onion Cakes

{Makes about 10 cakes}

2 cups almond flour

1 1/2 tsp. baking soda

3/4 tsp. salt

1 tsp. pepper

1 tsp. garlic powder

1/2 tsp. dried basil

1/2 cup finely ground Parmesan

2 lbs. fresh spinach

1 cup finely diced onion

1 cup full fat plain yogurt

3 eggs

*optional: chopped chives

Wash spinach and cook in a large pot over medium heat, until wilted.

Drain and set aside.

In a large bowl, combine all of the dry ingredients.

In another bowl, combine wet ingredients and mix well.

Add to the bowl of dry ingredients and stir.

Using a clean dish towel, press as much water out of the spinach as possible and them chop finely.

Add to the mixture and stir well.

Heat a frying pan over medium heat and add a little butter or olive oil.

Drop a good spoonful of batter and cook for 2-3 minutes on one side {until browned}, then flip and repeat.

You should be able to fit at least 3 cakes in your pan at one time.

Repeat until all of the batter has been used.

Enjoy warm with a dollop of sour cream!

~Julia