Root Vegetable Patties

  • Level: Easy
  • Total: 18 min
  • Prep: 10 min
  • Cook: 8 min
  • Yield: 4 servings
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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


  1. 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.

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