Root Vegetable Patties

Name: Root Vegetable Patties
Ingredients: 2 parsnips, peeled and grated; 1 large carrot, peeled and grated; 2 cups shredded frozen hash brown potatoes; 3 scallions, whites and greens chopped; A handful flat-leaf parsley, finely chopped; 2 tablespoons flour; 1 egg, beaten; Salt and pepper; 1/4 cup canola oil

9 ingredients

4 steps

Ingredients

2 parsnips, peeled and grated
1 large carrot, peeled and grated
2 cups shredded frozen hash brown potatoes
3 scallions, whites and greens chopped
A handful flat-leaf parsley, finely chopped
2 tablespoons flour
1 egg, beaten
Salt and pepper
1/4 cup canola oil

Directions

1

Combine all ingredients except oil in a bowl.
2

Heat 2 tablespoons canola oil in a large nonstick skillet then drop 4 mounds of vegetables using about 1/2 of the veggie mix into the pan and flatten each mound a bit.
3

Cook patties 3 to 4 minutes on each side, drain on paper towels and repeat with remaining oil and vegetables to make 8 patties, total.
4

Serve at room temperature.