And I mean what I say! These cakes are fantastic tasting, filling and visually appealing. The spinach and turkey go so well with Swiss cheese sauce, I found it tremendously difficult to stop. Only the thought of loosening my belt prompted me from stealing from my sons plate.
Makes 6 servings
Spinach Cakes With Swiss Cheese Sauce
Ever want breakfast for dinner? Here is a great way of doing so....kind of. Taking the concept of pancakes and adding savory ingredients transforms this dish into something that satisfies both cravings.
For the cakes:
1 tablespoon butter or margarine
1/2 cup packed fresh spinach
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup smoked Swiss cheese, shredded
2 eggs, lightly beaten
1 1/4 cups milk
2 teaspoons sliced green onion
1/2 pound cooked turkey breast, chopped finely
Smoked Swiss Cheese Sauce, recipe below
In large skillet, add 1 tablespoon butter over high heat. When melted, add spinach and cook for 1 minute, stirring. Remove from heat, drain, cool slightly and coarsely chop. In a large bowl, mix together the flour, baking powder and salt. Separate the spinach as much as possible, and add it to the flour mix with the shredded cheese. Mix well; set aside. In another bowl, mix together the eggs, milk, green onions. Mix well and pour them in the flour mix; mix only until well moistened (the dough will be lumpy). Stir in chopped turkey.
On a grill or a large frying pan, drop 1/4 cup of batter, spread lightly. Grill until bubbles appear on the edges and the cake raises (about 3 – 4 minutes); flip and brown the other side. Remove to oven proof platter, keep warm in a 200-degree F oven. Repeat until all the batter is used. Arrange the cakes in a pile on platter; pour the cheese sauce over and let drip down sides (or serve the cheese sauce separately and pour over the cakes just before eating).
Smoked Swiss Cheese Sauce:
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 1/2 cups milk
3/4 cup smoked Swiss cheese, shredded
Coarsely chopped green onion
Heat the butter in a saucepan; mix together the flour, cayenne pepper and dry mustard; add to the butter, stirring constantly until thickened (about 1 minute). Slowly add the milk, constantly stirring with a whisk. Bring to a boil while whisking; when thickened remove from the heat. Immediately add the shredded smoked Swiss cheese and any amount of coarsely chopped green onion(your preference), stirring until melted; keep warm.