Corn and Parsnip Cakes

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.