Corn and Parsnip Cakes

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This is a nice cakes, I love the corn and parsnip mixing. Very tasty.

Time to Prepare this Recipe 28 minutes Prep: 8 minutes Cook: 20 minutes
Calories Per Serving and Nutrition Information 114 calories per serving view nutrition facts
Recipe Submitted By happyzhangbo
# of servings this recipe makes 6 servings suggest servings
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Ingredients

1 cup parsnip chopped
15 1/4 ounces corn, canned, whole kernels drained
1/3 cup flour, all-purpose
1/4 cup milk, 2%
1 tablespoon sugar
1/2 teaspoon salt
2 large eggs lightly beaten
1 tablespoon chives finely chopped fresh
1 tablespoon butter divided

Directions

Cook parsnip in boiling water 12 minutes or until very tender; drain. Cool to room temperature.

Place corn in a food processor; pulse 3 to 4 times or until chopped.

Lightly spoon flour into a dry measuring cup; level with a knife.

Add parsnip, flour, and next 4 ingredients (flour through eggs). Pulse 3 to 4 times or until combined.

Stir in chives.

Heat 1 teaspoon butter in a large nonstick skillet over medium-high heat.

Drop batter by heaping tablespoonfuls to form 6 cakes.

Cook 2 minutes on each side or until golden brown.

Repeat procedure with remaining butter and batter.

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Nutrition Facts

Serving Size 80g
Amount per Serving
Calories 114 32% of calories from fat
% Daily Value*
Total Fat 4.0g6%
 Saturated Fat 2.0g9%
 Trans Fat 0.0g
Cholesterol 76mg25%
Sodium 385mg16%
Total Carbohydrate 17.0g6%
 Dietary Fiber 1.0g5%
 Sugars 4.0g
Protein 4.0g8%
Vitamin A 4%  Vitamin C 1%
Calcium 1%  Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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