Spinach Cakes with Gouda Cheese Sauce

15m
Prep Time

30m
Cook Time

45m
Ready In

Recipe: #346

October 09, 2011

Categories: Breads, Breakfast, Side Dishes, Cheese, Spinach, Pacific Northwest, Pacific Rim, Brunch Christmas, Easter, Fathers Day, Mothers Day, Sunday Dinner, Oven Bake, Vegetarian, Quick Breads, Vegetarian Dinner, more

recipe by:
Derf

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recipe by:
Derf

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

Original is 16 servings

Metric US

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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