Oat Cakes and Spinach With Horseradish Sauce

Banish all thoughts of gluey morning oatmeal. These crisp oat cakes may change the way you think about the grain. The batter is sticky; so it's easiest to form the cakes right in the pan rather than by hand. From Food & Wine.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  cups milk
• 1 3⁄4 cups old fashioned oats
• 5  tablespoons sour cream
• 2  teaspoons  drained  prepared horseradish
• 1 3⁄4 teaspoons salt
• 2  tablespoons butter
• 4  tablespoons  cooking oil, more if needed
• 1  onion, chopped
• 1  carrot, chopped
• 2  tablespoons cashews, chopped
• 1  cup  chopped fresh parsley
• 2  eggs, beaten to mix
• 1  teaspoon fresh ground black pepper
• 2  ounces  frozen whole-leaf spinach, defrosted

Directions

1. In a medium saucepan, bring the milk to a boil. Stir in the oats and remove from the heat. In a small bowl, combine the sour cream, horseradish, and 1/4 teaspoon of the salt.
2. In a large nonstick frying pan melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrot and cashews and cook, stirring occasionally, until the carrot is tender, about 5 minutes longer. Remove from the heat and stir in the oats.
3. In a bowl, mix the parsley, eggs, 1 teaspoon of salt, 1/2 teaspoon of pepper, and the oat mixture. Heat 1 tablespoon of the oil in the frying pan over moderate heat. Using a 1/4-cup measure, scoop mounds of the oat mixture into the pan and flatten with a spatula. Fry in batches, adding the remaining oil as needed, until golden, about 3 minutes per side. Keep warm in a 200°F oven on a baking sheet lined with paper towels.
4. Meanwhile, in a medium saucepan, melt the remaining tablespoon of butter over moderately low heat. Add the spinach and the remaining 1/2 teaspoon each of salt and pepper. Cover and cook until hot, about 5 minutes. Serve with the oat cakes with the sauce on the side.