Side Dish

Potato Parsnip Griddle Cakes is for Side Dish.

Potato Parsnip Griddle Cakes takes 30 minutes to prepare.

Potato Parsnip Griddle Cakes takes 20 minutes to cook.

Potato Parsnip Griddle Cakes makes 6 servings.

The ingredients for Potato Parsnip Griddle Cakes are:

2 parsnips shredded
4 yukon gold potatoes peeled and shredded (squeezed and drained on paper towels)
3TBSP finely sliced scallions
1/2 c finely chopped sweet red pepper
1 c. corn
1 TBSP All Purpose Flour
1/2 tsp nutmeg
1/2 tsp ground black pepper
1/2 tsp NuSalt
3 egg whites whipped to stiff peaks
1/2 c. EggBeaters

Here is how you make Potato Parsnip Griddle Cakes:

Makes about 6 servings of 4 cakes eachShred parsnips and put in a large mixing bowl.Shred the potatoes, working in batches squeeze as much liquid as possible out of the potatoes, then press between paper towel to remove more moisture. Whip the egg whites into stiff peaks in medium bowlAdd the potatoes to the parsnips and toss to mix (a fork works well to do this).Add the flour, corn, chopped pepper, scallions, EggBeaters, nutmeg, pepper, salt and mix well.Fold the beaten egg whites into the mixture.Spray a large nonstick skillet, or a griddle sprayed with cooking spray, heat until hot. Drop large spoonfuls (about 2TBSP) onto the skillet, flattening to make into rounds. Cook 2-4 minute over medium heat until bubbles appear and the bottom is golden brown. Turn carefully and cook until the second side is golden brown, about 2-4 minutes. Keep griddle cakes warm in a warm oven covered with foil until all cakes are cooked. Serve with either maple syrup or apple sauce if desired.Number of Servings: 6Recipe submitted by SparkPeople user NORTHWOODSLUNA.

The nutritional information for Potato Parsnip Griddle Cakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 170.3

• Total Fat: 0.4 g
• Cholesterol: 0.2 mg
• Sodium: 317.6 mg
• Total Carbs: 35.9 g
• Dietary Fiber: 2.0 g
• Protein: 8.1 g

The dietary needs meet for Potato Parsnip Griddle Cakes is Low Fat