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.
This was so good and very easy to make! I served this at a dinner party and got rave reviews - my husband being one of the biggest fans! Instead of using canned corn, I cut the kernels off of one large ear of fresh corn. Will definitely make again.
My husband can be pretty picky about food but suprisingly he loved this recipe. I wasn't quite sure what to expect from this recipe but I was pleased with the results. I cut the salt in the recipe in half and it still tasted fine. My husband added a little salt to the corn cakes he ate to suit his tastes. Will definitely make this again!
These are nice and sweet. Very good! The only thing i would change is add a tbl more chives. Can't hardly taste the chives. Cant taste the parsnips either but i don't much like them anyways, just like the health benefits. Its a good way to sneak in vegi's without tasting them.
After all the work of peeling, chopping, and boiling parsnips, we couldn't taste them at all. These cakes are fine - they taste like canned corn in a corn cake, but the chives and parsnips lent no flavor. To much work for the result. I served with the vegetable and chickpea curry, which also needs some work.
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