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Corn & Parsnip Cakes

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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.

 

Yield

6 servings

Prep

8 min

Cook

20 min

Ready

28 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup parsnips
chopped
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15 ¼ ounces corn kernels, canned
drained
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cup all-purpose flour
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¼ cup milk, 2%
*
1 tablespoon sugar
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½ teaspoon salt
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2 large eggs
lightly beaten
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1 tablespoon chives
finely chopped fresh
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1 tablespoon butter
divided
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Ingredients

Amount Measure Ingredient Features
237 ml parsnips
chopped
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440.7 ml/g corn kernels, canned
drained
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79 ml all-purpose flour
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59 ml milk, 2%
*
15 ml sugar
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2.5 ml salt
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2 large eggs
lightly beaten
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15 ml chives
finely chopped fresh
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15 ml butter
divided
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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 Arrow up button

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Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 11432% 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?
 

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