Spinach Cake Ingredients:
1 bag spinach (about 8 cups)
3⁄4 cups whole wheat flour
6 chopped green or yellow onions
1 Tsp baking soda
1⁄2 Tsp salt
1 Tsp pepper
1 Tsp ground cumin (or spice of choice-pepper flakes or chili powder work well)
2⁄3 cup milk
1⁄4 cup melted butter
3 Tbsp olive oil (for cooking)
Chop the spinach and sautée in a medium size pan. Just enough to slightly wilt. (Use a splash of water to keep from burning). Remove from pan and press out excess water.
Make the sour cream by mixing together the sour cream, lime and cilantro. Set aside. Wash and thinly slice the radishes.
Heat 1 Tsp olive oil in a large skillet over high heat. Use about 1⁄3 cup of the batter per cake. The batter should sizzle as you place it on the skillet. Cook for 3-4 minutes. Watch closely as to not burn the batter edge. Flip the cake and press firmly with a spatula. Let cook for 3-4 more minutes. Heat should remain between medium and high. Repeat until all the batter has been turned into cakes! This will make about 5-6 cakes.