Parsnip Corn Cakes Recipe
Ingredients
| Potatoes | 2 | |
| Parsnips | 4 | |
| Corn | 1/2 Cup (16 tbs) | |
| Chives | 2 Tablespoon, snipped | |
| Nutmeg | 1/2 Teaspoon, grated | |
| Black pepper | 1/2 Teaspoon | |
| Egg substitute | 1/2 Cup (16 tbs) | |
| Flour | 2 Teaspoon | |
| Egg whites | 3 | |
| Canola oil | 1 Tablespoon | |
| Maple syrup | 1/4 Cup (16 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.
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.
Chef
