Oat Cakes and Spinach with Horseradish Sauce

Ingredients

• 2 tablespoons butter 
• 1  carrots chopped
• 2 tablespoons cashew pieces chopped
• 4 tablespoons cooking oil 
• 2  eggs beaten
• 1 cup parsley fresh chopped
• 1 teaspoon fresh-ground pepper black
• 2 teaspoons horseradish prepared drained
• 2 cups milk 
• 1.8 cups old-fashioned oats 
• 1  onion chopped
• 1.8 teaspoons salt 
• 5 tablespoons cup heavy whipping cream sour
• 20 ounces whole-leaf spinach frozen

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• spatula

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.
3. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
4. Add the carrot and cashews and cook, stirring occasionally, until the carrot is tender, about 5 minutes longer.
5. Remove from the heat and stir in the oats.
6. In a bowl, mix the parsley, eggs, 1 teaspoon of salt, 1/2 teaspoon of pepper, and the oat mixture.
7. 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 oven on a baking sheet lined with paper towels.
8. Meanwhile, in a medium saucepan, melt the remaining tablespoon of butter over moderately low heat.
9. Add the spinach and the remaining 1/2 teaspoon each of salt and pepper. Cover and cook until hot, about 5 minutes.
10. Serve with the oat cakes with the sauce on the side.
11. Wine Recommendation: Many consider Tocai Friulano to be Italy's best white wine. Uncommonly rich, with bracing acidity, Tocai will more than stand up to the spinach and horseradish here.