Root Vegetable Patties
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 299
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 37
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 40
- Sodium
- 537
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
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.