Root Vegetable Cakes
These cakes make a great side dish or snack and are excellent when paired with our Beef and Sweet Potato Stew.
-
- Prep time
- 20 min
-
- Servings
- 10 Servings
-
- Serving size
-
1 cake
Ingredients
- sweet potato ((about 6 ounces), peeled and shredded)
- 1
- 1
- small rutabaga ((about 8 ounces), peeled and shredded)
- 1
- 1
- small parsnips ((about 2 ounces each), peeled and shredded)
- 2
- 2
- eggs
- 1
- 1
- egg whites
- 3
- 3
- parsley (chopped)
- 1/4 cup
- 1/4 cup
- garlic (minced)
- 2 clove
- 2 clove
- whole wheat flour
- 1/2 cup
- 1/2 cup
- salt (optional)
- 1/2 tsp
- 1/2 tsp
- black pepper
- 1/2 tsp
- 1/2 tsp
- nonstick cooking spray
- 1
- 1
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Directions
-
Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or a silicon mat.
-
Combine all ingredients in a large mixing bowl and mix well.
-
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).
-
Spray the tops of the cakes with cooking spray and bake for 35 minutes.
-
Let the cakes slightly cool before removing from pan.