Kohlrabi, Parsnip And Carrot Hashbrown Cakes |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Great way to use CSA veggies and a different breakfast item. Ingredients:
1lb (16oz) carrots, shredded |
2-3 parsnips, shredded |
1 kohlrabi, shredded |
2-3 scallions, thinly sliced |
2 eggs |
2 tbls flour |
1 tsp red pepper flakes (or less, for less heat) |
1 tsp baking powder |
1 tsp salt |
2 tbls vegetable oil, plus additional for frying |
Directions:
1. Shred veggies in food processor or by hand.
2. Steam veggies in steamer for 10 minutes or with a colander over a pan of water.
3. Wring water out of shredded veggies with cheesecloth or drying cloth. (Carrots will stain it orange).
4. Mix all ingredients together in a bowl.
5. Form into patties.
6. Heat frying pan to med-high heat with oil and preheat oven to 250 degrees.
7. Fry patties 3 minutes on each side and place on baking sheet.
8. Bake in oven until crisp, about 20 minutes.
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