Root Vegetable Cakes
These cakes make a great side dish or snack and are excellent when paired with our Beef and Sweet Potato Stew.
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- Prep time
- 20 min
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- Cook time
- 35 min
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- Servings
- 10 Servings
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- Serving size
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1 cake
Ingredients
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sweet potato (peeled and shredded)
- 1 large (about 10 oz)
- 1 large (about 10 oz)
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-
rutabaga (peeled and shredded)
- 1 medium (about 10 oz)
- 1 medium (about 10 oz)
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parsnips (peeled and shredded)
- 2 small (about 6 oz total)
- 2 small (about 6 oz total)
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eggs
- 1
- 1
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egg whites
- 3
- 3
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chopped fresh parsley
- 1/4 cup
- 1/4 cup
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garlic (minced)
- 2 clove
- 2 clove
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whole wheat flour
- 1/2 cup
- 1/2 cup
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salt
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/2 tsp
- 1/2 tsp
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nonstick cooking spray
- 1
- 1
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Directions
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Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or a silicon mat.
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Combine all ingredients in a large mixing bowl and mix well.
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Pack the root vegetable mixture into a 1/2 cup measure and turn out onto the baking sheet. Press lightly to form a cake. Repeat this process for remaining 9 cakes (depending on the size of your baking sheet, you may need to make these in batches or use two baking sheets).
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Spray the tops of the cakes with cooking spray and bake for 35 minutes.
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Let the cakes slightly cool before removing from pan.