Ingredients

2 parsnips, peeled and grated
1 large carrot, peeled and grated
2 cups shredded frozen hash brown potatoes
3 scallions, whites and greens chopped
A handful flat-leaf parsley, finely chopped
2 tablespoons flour
1 egg, beaten
Salt and pepper
1/4 cup canola oil

Directions

Combine all ingredients except oil in a
bowl. Heat 2 tablespoons canola oil in a large nonstick skillet then drop 4 mounds of
vegetables using about 1/2 of the veggie mix into the pan and flatten each mound a bit.

Cook patties 3 to 4 minutes on each side, drain on paper towels and repeat with remaining
oil and vegetables to make 8 patties, total. Serve at room temperature.