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Parsnip Corn Cakes

Natural.Foodie's picture
Ingredients
  Potatoes 2 , shredded
  Parsnips 4 , shredded
  Corn 1⁄2 Cup (8 tbs)
  Chives 2 Tablespoon, snipped
  Grated nutmeg 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Egg substitute 1⁄2 Cup (8 tbs)
  Flour 2 Teaspoon
  Egg whites 3
  Canola oil 1 Tablespoon
  Maple syrup 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1) In batches, squeeze the potatoes to extract all excess moisture.

MAKING
2) In a large bowl add the potatoes.
3) Mix parsnips, corn, chives, nutmeg, and pepper.
4) Add egg substitute and flour.
5) In another bowl beat egg whites until stiff.
6) Fold into the vegetable mixture.
7) Grease a large nonstick frying pan with oil.
8) Heat over medium heat and drop spoonfuls of round batter into the pan. Fry until golden on both sides.
9) Repeat the process until all the batter is used.

SERVING
10) Serve with maple syrup.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Parsnip
Servings: 
4

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 362 Calories from Fat 75

% Daily Value*

Total Fat 9 g13.1%

Saturated Fat 1.2 g6.1%

Trans Fat 0 g

Cholesterol 0.6 mg0.2%

Sodium 119.1 mg5%

Total Carbohydrates 64 g21.4%

Dietary Fiber 8.7 g34.7%

Sugars 18.8 g

Protein 11 g21.8%

Vitamin A 8.6% Vitamin C 68.9%

Calcium 9.7% Iron 16.8%

*Based on a 2000 Calorie diet

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Parsnip Corn Cakes Recipe