November 9, 2023 Rachael Ray

Root Vegetable Patties

Serve with Broiled, Spiced Brown Sugar Grapefruit and Green Eggs and Ham.

Serve with Broiled, Spiced Brown Sugar Grapefruit and Green Eggs and Ham.

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
4 tablespoons canola oil

Preparation

Combine all the ingredients except the oil in a bowl.

Heat 2 tablespoons canola oil in a large nonstick skillet, then drop four mounds of vegetables, using about half of the veggie mix, into the the skillet and flatten each mound a bit. Cook the patties for 3-4 minutes on each side, drain on paper towels and repeat with remaining oil and vegetables to make eight patties, total. Serve at room temperature.

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
4 tablespoons canola oil

Directions

Combine all the ingredients except the oil in a bowl. Heat 2 tablespoons canola oil in a large nonstick skillet, then drop four mounds of vegetables, using about half of the veggie mix, into the the skillet and flatten each mound a bit. Cook the patties for 3-4 minutes on each side, drain on paper towels and repeat with remaining oil and vegetables to make eight patties, total. Serve at room temperature.

Tags:30 Minute Meals, breakfast, brunch, fry, lactose-free, potatoes, undoRS, vegetables