Directions:
- Cook parsnip in boiling water 12 minutes or until very tender; drain. Cool to room temperature.
- Place corn in a food processor; pulse 3 to 4 times or until chopped. Lightly spoon flour into a dry measuring cup; level with a knife.
- Add parsnip, flour, and next 4 ingredients (flour through eggs). Pulse 3 to 4 times or until combined. Stir in chives.
- Heat 1 teaspoon butter in a large nonstick skillet over medium-high heat. Drop batter by heaping tablespoonfuls to form 6 cakes.
- Cook 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and batter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.39 Kcal (391 kJ) | ||
| Calories from fat | 33.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.76g | 6% | |
|---|---|---|---|
| Cholesterol | 67.6mg | 23% | |
| Sodium | 224.5mg | 9% | |
| Potassium | 125.54mg | 3% | |
| Total Carbs | 11.6g | 4% | |
| Sugars | 2.91g | 12% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 3.53g | 7% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 0.6mg | 3% | |
| Calcium | 31.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 150.55 Kcal (630 kJ) | ||
| Calories from fat | 54.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.06g | 6% | |
|---|---|---|---|
| Cholesterol | 108.97mg | 23% | |
| Sodium | 361.9mg | 9% | |
| Potassium | 202.38mg | 3% | |
| Total Carbs | 18.7g | 4% | |
| Sugars | 4.69g | 12% | |
| Dietary Fiber | 2.03g | 5% | |
| Protein | 5.69g | 7% | |
| Vitamin C | 5.9mg | 6% | |
| Iron | 1mg | 3% | |
| Calcium | 50.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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