Spinach Cakes With Gouda Cheese Sauce

My grandmother, bless her heart, was a master of making something wonderful out of seemingly nothing. I remember visiting her as a child and being perpetually amazed by her resourcefulness in the kitchen. One afternoon, she whipped up a batch of savory spinach cakes, transforming a handful of leftover spinach into a delightful snack. The cakes, lightly browned and subtly cheesy, were addictive and served with a simple cream sauce. These memories inspired me to create my own elevated version, with the delightful twist of smoked Gouda to make them even more special.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yields: 16 small cakes
• Serves: 6
• Dietary Type: Vegetarian

Ingredients

For the Cakes:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 dash salt
• 150 g frozen spinach, well drained and squeezed with paper towel
• 1/2 cup smoked gouda cheese, shredded
• 2 eggs, lightly beaten
• 1 1/4 cups 2% low-fat milk
• 2 sun-dried tomatoes packed in oil, chopped fine (undrained)

For the Smoked Gouda Cheese Sauce:

• 2 tablespoons butter (or olive oil)
• 2 tablespoons flour
• 1/2 teaspoon dry mustard
• 1/2 teaspoon cayenne pepper (more if you wish)
• 1 1/2 cups 2% low-fat milk
• 3/4 cup smoked gouda cheese, shredded

Equipment Needed

• Large bowl
• Small bowl
• Grill or large frying pan
• Oven-proof platter
• Saucepan
• Whisk

Instructions

1. Prepare the dry ingredients for the cakes: In a large bowl, whisk together the flour, baking powder, and salt.
2. Incorporate the spinach and cheese: Separate the spinach as much as possible after squeezing out all excess water. Add it to the flour mixture, along with the shredded smoked gouda cheese. Mix well, ensuring the spinach and cheese are evenly distributed throughout the flour. Create a well in the center of the mixture.
3. Combine the wet ingredients: In another bowl, whisk together the eggs, milk, and sun-dried tomatoes (with their oil). Mix well to combine.
4. Form the cake batter: Pour the wet ingredients into the well in the dry ingredients. Mix only until the dry ingredients are well moistened. The dough will be lumpy, and that’s perfectly fine. Avoid overmixing for the best texture.
5. Grill or pan-fry the cakes: Heat a grill or a large frying pan over medium heat. Drop 1/4 cup of dough onto the hot surface, spreading it lightly with the back of a spoon. Do not overcrowd the pan.
6. Cook the first side: Grill the cakes until bubbles appear on the edges and the cake raises slightly, about 3 to 4 minutes. This indicates that the first side is ready.
7. Flip and brown the second side: Carefully flip the cakes and brown the other side, another 3 to 4 minutes. The cakes should be golden brown and cooked through.
8. Keep the cakes warm: Remove the cooked cakes to an oven-proof platter and keep them warm in a 200°F oven while you cook the remaining batter. Repeat steps 5-7 until all the batter is used.
9. Prepare the cheese sauce: In a saucepan, melt the butter (or heat the olive oil) over medium heat.
10. Make a roux: In a small bowl, whisk together the flour, cayenne pepper, and dry mustard. Add this mixture to the melted butter in the saucepan. Stir constantly until the mixture thickens and forms a paste, about 1 minute. This process creates a roux, which will thicken the sauce.
11. Add the milk: Slowly add the milk to the roux while constantly stirring with a whisk. This helps prevent lumps from forming.
12. Thicken the sauce: Bring the mixture to a boil while whisking continuously. As the sauce heats, it will thicken. Once thickened, remove the saucepan from the heat.
13. Melt the cheese: Immediately add the shredded smoked Gouda cheese to the hot sauce, stirring until the cheese is completely melted and the sauce is smooth and creamy. Keep the cheese sauce warm until ready to serve.
14. Assemble and serve: Arrange the warm spinach cakes in a pile on a platter. Pour the smoked Gouda cheese sauce generously over the cakes, allowing it to drip down the sides. Alternatively, serve the cheese sauce separately, allowing guests to pour it over their cakes on individual plates.

Expert Tips & Tricks

• Draining the spinach is crucial: Make sure to thoroughly drain and squeeze the spinach to remove as much moisture as possible. Excess moisture will result in soggy cakes.
• Cheese Variety: While smoked Gouda is the star here, you can experiment with other cheeses. Gruyere, sharp cheddar, or even a bit of Parmesan would also work well.
• Spice It Up: Adjust the amount of cayenne pepper in the cheese sauce to your liking. If you prefer a milder flavor, reduce or omit the cayenne pepper altogether.
• Make-Ahead Prep: You can prepare the cake batter in advance and store it in the refrigerator for up to 24 hours. However, it’s best to cook the cakes fresh for the best texture.
• Reheating Cakes: If you have leftover cakes, reheat them in a skillet over low heat or in a 350°F oven until warmed through.

Serving & Storage Suggestions

Serve the spinach cakes immediately after cooking for the best texture and flavor. The warm, cheesy sauce complements the savory cakes perfectly. These cakes make an excellent side dish, brunch item, or even a light lunch.

Leftover cakes can be stored in an airtight container in the refrigerator for up to 3 days. The cheese sauce should also be stored separately in an airtight container in the refrigerator. Reheat the cakes and cheese sauce separately before serving. It is not recommended to freeze the cakes or the sauce, as the texture may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	333.8 kcal	–
Calories from Fat	134 g	40%
Total Fat	14.9 g	22%
Saturated Fat	8.7 g	43%
Cholesterol	116.5 mg	38%
Sodium	458 mg	19%
Total Carbohydrate	33.6 g	11%
Dietary Fiber	1.8 g	7%
Sugars	6.7 g	26%
Protein	16.3 g	32%

Variations & Substitutions

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of the cakes.
• Dairy-Free Option: Use dairy-free milk and vegan butter alternatives. Nutritional yeast can be added to the sauce for a cheesy flavor.
• Herb Infusion: Add fresh herbs like dill, parsley, or chives to the cake batter for added flavor.
• Vegetable Variations: Add other finely chopped vegetables like mushrooms, onions, or bell peppers to the cake batter.
• Spicy Cakes: Add a pinch of red pepper flakes or a dash of hot sauce to the cake batter for a spicy kick.

FAQs (Frequently Asked Questions)

Q: Can I use fresh spinach instead of frozen spinach?
A: Yes, you can use fresh spinach. Make sure to cook it down until wilted, then finely chop it and squeeze out as much excess moisture as possible.

Q: Can I make these cakes ahead of time?
A: The batter can be made ahead of time and stored in the refrigerator for up to 24 hours. However, it’s best to cook the cakes fresh for the best texture.

Q: How do I prevent the cheese sauce from becoming lumpy?
A: Whisk the milk into the roux slowly and constantly to prevent lumps from forming. Also, make sure to use a whisk and stir continuously while the sauce is thickening.

Q: Can I freeze the leftover spinach cakes?
A: Freezing is not recommended as the texture of the cakes may change upon thawing. However, if you must freeze them, wrap them tightly in plastic wrap and then in foil. Thaw completely before reheating.

Q: What other sauces can I serve with these cakes?
A: While the smoked Gouda cheese sauce is delicious, you can also serve these cakes with a dollop of sour cream, a drizzle of pesto, or a simple tomato sauce.

Final Thoughts

These Spinach Cakes with Smoked Gouda Cheese Sauce are a delightful way to elevate a simple ingredient into something truly special. The combination of savory spinach, cheesy goodness, and a hint of spice is simply irresistible. I encourage you to try this recipe and adapt it to your own tastes. Feel free to experiment with different cheeses, herbs, or spices to create your own unique version. And please, share your feedback and creations – I’d love to hear how they turn out! These cakes pair wonderfully with a crisp white wine or a light salad for a complete and satisfying meal.