Corn and Parsnip Cakes

Name: Corn and Parsnip Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp butter, divided; 432 grams whole-kernel corn, drained; 2 larges eggs, lightly beaten; 79 milliliters all-purpose flour; 1 Tbsp finely chopped fresh chives; 59 milliliters 2% reduced-fat milk; 113 grams cup chopped parsnip (about; 1 teaspoons salt; 1 Tbsp sugar

One serving contains 147 calories, 5g of protein, and 4g of fat. If 39 cents per serving falls in your budget, Corn and Parsnip Cakes might be an awesome vegetarian recipe to try. This recipe serves 6. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up milk, whole-kernel corn, sugar, and a few other things to make it today.

Instructions

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

Ingredients you will need

Parsnip

Water

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.

Ingredients you will need

All Purpose Flour

Corn

Equipment you will use

Food Processor

Measuring Cup

Knife

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

Ingredients you will need

Parsnip

Chives

All Purpose Flour

Egg

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.

Ingredients you will need

Butter