Corn and Parsnip Cakes
149
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.
Ingredients
| 1 | cup |
parsnips
chopped |
* |
| 15 ¼ | ounces |
corn kernels, canned
drained |
|
| ⅓ | 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.
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?
