Don't miss another issue…      Subscribe

Corn and Parsnip Cakes

 
022ccb1f287512cf046a 550
139

Quite nice, very soft creamy and delicate texture inside the cakes. The sweet and slightly spicy parsnip and sweet corn work well together. We served them with some homemade sweet chili sauce.

Yield

6

servings

Prep

8

min

Cook

20

min

Ready

28

min

Trans-fat Free
 

Ingredients

1 cup parsnips
chopped
*
15 ¼ ounces corn kernels, canned
drained
cup all-purpose flour
¼ cup milk, 2%
*
1 tablespoon sugar
½ 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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 11432% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 385mg 16%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 4% Vitamin C 1%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed