- Calories 152
- Caloriesfromfat 27%
- Fat 4.6g
- Satfat 2g
- Monofat 1.5g
- Polyfat 0.6g
- Protein 5.2g
- Carbohydrate 24.8g
- Fiber 2.5g
- Cholesterol 77mg
- Iron 1.3mg
- Sodium 378mg
- Calcium 36mg
Corn and Parsnip Cakes
Photo: Karry Hosford
Reminiscent of corn fritters, this skillet-cooked side dish features the additional sweetness of parsnips.
How to Make It
Step 1
Cook parsnip in boiling water 12 minutes or until very tender; drain. Cool to room temperature.
Step 2
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.
Step 3
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.
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kmrose23's Review
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!
Katrina123's Review
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.
Buklbny's Review
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.
contentedgirl's Review