Root Vegetable Cakes

Root Vegetable Cakes
Summary

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
Nutrition Facts

Nutrition Facts

10 Servings

  • Serving Size
    1 cake
  • Amount per serving Calories 60

  • Total Fat 0.5g
    • Saturated Fat 0g
  • Cholesterol 20mg
  • Sodium 35mg
  • Total Carbohydrate 10g
    • Dietary Fiber 2g
    • Total Sugars 2g
  • Protein 3g
  • Potassium 210mg
Ingredients

Ingredients

  • sweet potato ((about 6 ounces), peeled and shredded)
    1
  • small rutabaga ((about 8 ounces), peeled and shredded)
    1
  • small parsnips ((about 2 ounces each), peeled and shredded)
    2
  • egg(s)
    1
  • egg whites
    3
  • parsley (chopped)
    1/4 cup
  • garlic (minced)
    2 clove
  • whole wheat flour
    1/2 cup
  • salt (optional)
    1/2 tsp
  • black pepper
    1/2 tsp
  • Nonstick cooking spray
    1
Directions

Directions

  1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or a silicon mat.

  2. Combine all ingredients in a large mixing bowl and mix well.

  3. 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).

  4. Spray the tops of the cakes with cooking spray and bake for 35 minutes.

  5. Let the cakes slightly cool before removing from pan.

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