Parsnip and Sweet Potato Cakes

  • Currently 4/5
2 eggs, slightly beaten
3 Tbsp olive oil
2 cloves minced garlic
1/2 tsp cumin
1/2 tsp salt
3 medium parsnips, peeled and shredded
2 small sweet potatoes, peeled and shredded
2-4 Tbsp olive oil
sour cream or applesauce (optional)
1. In a large bowl combine eggs, oil, garlic, salt and cumin.  Stir in shredded parsnips and sweet potatoes until combined.  Form mixture into 16 cakes, stirring frequently to keep egg mixture well distributed.

2. In a large skillet heat 1 tablespoon of the remaining olive oil over medium high heat.  Carefully place some of the cakes in hot skillet.  Cook over medium-high heat 5 to 6 minutes or until golden brown, turning once.  Repeat with remaining vegetable mixture, adding additional oil as needed during cooking.  If necessary, reduce heat to medium to prevent overbrowning.  Drain on paper towels.
3. Place cooked cakes on baking sheet in a 300 degree F oven to keep warm while cooking remaining batches.  Serve with sour cream or applesauce.
from Better Homes and Gardens magazine
Dish   Side DishMain Ingredient   Vegetables

Candace Trotter

Member since Nov 2009

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