Mediterranean Vegetable Cakes

Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is softened about 5 minutes. Add spinach to onion mixture; cook and stir until wilted about 5 minutes. Transfer onion-spinach mixture to a large bowl and cool slightly 5 to 10 minutes.

Mix parsnip artichoke hearts olives almond flour tomatoes eggs walnuts salt and pepper into onion-spinach mixture; form into 6 cakes.

Heat remaining 2 tablespoons olive oil in a skillet. Cook cakes in the hot oil until browned and crispy about 5 minutes per side.