Corn and Parsnip Cakes

Corn and Parsnip Cakes
Photo by Karry Hosford

Ingredients

  • 1 (15 1/4-ounce) can whole-kernel corn, drained
  • 1 cup chopped parsnip (about 4 ounces)
  • 1/3 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 (15 1/4-ounce) can whole-kernel corn, drained
  • ¼ cup 2% reduced-fat milk
  • 1 tablespoon butter, divided
  • + 9 more ingredients
    • ¼ cup 2% reduced-fat milk
    • ½ teaspoon salt
    • 2 large eggs, lightly beaten
    • 1 tablespoon sugar
    • 1 tablespoon butter, divided
    • ½ teaspoon salt
    • 1 cup chopped parsnip (about 4 ounces)
    • 1/3 cup all-purpose flour
    • 1 tablespoon finely chopped fresh chives

Cook parsnip in boiling water 12 minutes or until very tender; drain. Cool to room temperature. 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). P...

View full recipe at My Recipes

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