Parsnip Potato Cakes

Serves 6 · 30 minutes

vegetarian, side

Ingredients

• 2 large eggs
• 1 pound russet potatoes, peeled and grated
• ¾ pound parsnips, peeled and grated
• 1 large onion, peeled and grated
• ½ cup bread crumbs
• ¾ cup olive oil
• 1 teaspoon salt
• 1 teaspoon pepper

Steps

1. • Preheat oven to 250 degrees.

2. • Place grated parsnips and potatoes in a strainer and press down to remove excess liquid.

3. • In a medium bowl, use your hands to combine vegetables, eggs, breadcrumbs, salt, and pepper.

4. • In a large skillet, heat 3 tablespoons oil over medium heat. Use a 1/2-cup measuring cup to form small vegetable cakes. Drop the mixture into oil and flatten with a spatula.

5. • Cook cakes until browned, about 8-12 minutes, flipping once half way through. Once done, place on a baking sheet in the oven to keep warm.

6. • Repeat process until potato-parsnip mixture is used up, adding more oil as needed.

7. • Set cakes on paper towels to soak up any excess oil and serve warm.