Carrot and Parsnip Cakes
Description:
A wonderful alternative to potato pancakes.
Ingredients:
1 1/2 lbs carrots, grated
1 1/2 lbs parsnips, grated
1 small bunch scallions, sliced
1 T egg replacer mixed with 1/4 C water
1/4 C all purpose or whole wheat pastry flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
2 T safflower or other vegetable oil
Instructions:
1. Mix the carrots, parsnips and scallions together well in a large bowl. Squeeze out any excess liquid. Add remaining ingredients and mix well.
2. Place 1/4 C batter for each pancake onto a hot skillet. Cover with a lid until the bottoms are golden brown, about 5 minutes. Flip to the other side and cook until golden brown. Serve hot.
By Moriah Lindsley and added on September 25, 2007.
Category: Appetizer
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