Spinach Cakes with Gouda Cheese Sauce

Prep Time
Cook Time
Ready In

"Great for a buffet table with the cheese sauce served separately and the cakes cooked small. Delicious served any time !!"

Original is 16 servings


  • Serving Size: 1 (101.2 g)
  • Calories 126
  • Total Fat - 5.3 g
  • Saturated Fat - 3 g
  • Cholesterol - 39.4 mg
  • Sodium - 196.3 mg
  • Total Carbohydrate - 13.2 g
  • Dietary Fiber - 0.8 g
  • Sugars - 2.7 g
  • Protein - 6.4 g
  • Calcium - 188.2 mg
  • Iron - 0.7 mg
  • Vitamin C - 5.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

The Cakes: Mix in a large bowl, the flour, baking powder and the salt; separate the spinach as much as possible and add to the flour mix with the shredded cheese, mix well and make a well in the center, set aside.

Step 2

In another bowl mix together the eggs, milk, sun dried tomatoes with their oil, mix well and pour into the well in the flour mix; Mix only until well moistened. Dough will be lumpy.

Step 3

On a grill or a large fry pan drop 1/4 cup of dough, spread lightly, do not crowd. Grill 'til bubbles appear on the edges and the cake raises; about 3 to 4 minutes flip and brown the other side; remove to oven proof platter, keep warm in a 200°F degree oven. Repeat until all batter is used.

Step 4

Smoked Gouda Cheese Sauce: Heat butter in saucepan; mix together flour, cayenne and dry mustard; add to butter, stirring constantly until thickened, about 1 minutes.

Step 5

Slowly add milk while constantly stirring with a whisk. Bring to boil while whisking, when thickened remove from heat. Immediately add shredded smoked Gouda cheese, stirring until melted; keep warm.

Step 6

Put Together:

Step 7

Arrange cakes in a pile on platter; pour cheese sauce over and let drip down sides. Or serve cheese sauce separately and pour over cakes on individual plates


No special items needed.

1 Reviews


Made for Christmas brunch. Everyone loved these as did I. Wonderful, tasty recipe!!! Thank You so much for sharing this very delicious recipe!!!


review by:
(1 Jan 2013)

You'll Also Love