Parsnip Corn Cakes Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
Servings4Cuisine
CourseMethod
DishVegetarian
Main Ingredient

Ingredients

 Potatoes2 , shredded
 Parsnips4 , shredded
 Corn1⁄2 Cup (8 tbs)
 Chives2 Tablespoon, snipped
 Grated nutmeg1⁄2 Teaspoon
 Black pepper1⁄2 Teaspoon
 Egg substitute1⁄2 Cup (8 tbs)
 Flour2 Teaspoon
 Egg whites3
 Canola oil1 Tablespoon
 Maple syrup1⁄4 Cup (4 tbs)

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 mg

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

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.
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