Root Vegetable Patties (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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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 |
1/4 cup canola oil |
Directions:
1. Combine all ingredients except oil in a bowl. Heat 2 tablespoons canola oil in a large nonstick skillet then drop 4 mounds of vegetables using about 1/2 of the veggie mix into the pan and flatten each mound a bit. Cook patties 3 to 4 minutes on each side, drain on paper towels and repeat with remaining oil and vegetables to make 8 patties, total. Serve at room temperature.
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