Corn and Parsnip Cakes
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.
corn kernels, canned
finely chopped fresh
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.