Parsnip Cakes
Posted by jaynem on Sep 19, 2010 in Uncategorized |
- 2 T. Olive Oil
- 1/4 c. red pepper, diced
- 1/4 c. celery, diced
- 2 green onions, diced
- 1 cup parsnip, finely shredded
- 1 c. Panko bread crumbs (appx)
- 1/4 c. chickpea flour
- 2 eggs, scrambled
- 1/4 tsp. salt
- 1/8 tsp pepper
- 1/4 c. mayonnaise
Heat 1 T oil, add pepper & celery and cook over medium heat, stirring occasionally for 2 minutes. Add onions and cook, stirring occasionally for 1 minute or until the vegetables are tender. Remove from heat & allow to cool.
In mixing bowl, combine parsnip, panko, flour, egg, salt & pepper. Stir in the pepper and celery mixture and mayonnaise. Shape into 4 cakes, about 3 inches across & 3/4 inch thick.
Wipe out the skillet & return it to medium heat. Add the remaining oil and heat. Add the cakes and cook until golden brown, 2-3 minutes per side. Do not crowd the skillet: you may have to do more than one batch. Serve immediately with Remoulade sauce.