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Homemade Dr. Praeger’s Spinach Cakes

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Spinach Turnip Cakes

While diving back into Pinterest land for bedroom inspiration, I allowed myself the more-than-occasional food pin distraction.  And during one of these food tangents, I was drawn to a pin showing a stack of spinach pancakes.  I clicked on it, secretly hoping the post would outline a homemade recipe for Dr. Praeger’s spinach cakes {one of my favorite freezer staples}.  And it did!

Turnips

I really liked Meg of Veggie Staple’s recipe, but knew immediately that I wanted to try a few things differently.  Like more spinach {puréed} and turnips in place of potatoes.

Spinach Pancakes

The turnip version yielded a lower carb, lower calorie, higher calcium-containing cake. And puréeing the spinach made for the most vibrant cake in all of the land!  I’ve enjoyed them solo as a quick snack or topped with an egg for a nutrient-dense breakfast.

Turnips have a slight bitterness, so if you’re not a turnip fan, try replacing half of the turnips in this recipe with a white or sweet potato.

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Spinach Turnip Cakes

By Kristin Published: January 12, 2015

  • Yield: 8 Cakes (4 Servings)

While diving back into Pinterest land for bedroom inspiration, I allowed myself the more-than-occasional food pin distraction.  And …

Ingredients

Instructions

  1. Boil turnips for about 15 minutes or until a fork can easily pierce through.
  2. Dice turnips and place in a medium sized bowl.
  3. Add onions, garlic, salt, and pepper and set aside.
  4. In a high powered blender or food processor, pulse eggs and spinach until mixture is bright green and spinach is finely chopped.
  5. Pour egg mixture over veggies and stir until egg mixture is evenly distributed.
  6. Heat a non-stick frying pan over medium-high heat.
  7. Spray pan with coconut oil or olive oil.
  8. Place 1/4 cup of batter close to the corner of the frying pan, leaving room for a few more pancakes, and gently flatten/shape.
  9. Let cook for 5-6 minutes on each side, or until pancakes are fully cooked through.

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