Vegetarian

Erezes Parsnip Corn Cakes takes 20 minutes to prepare.

Erezes Parsnip Corn Cakes takes 5 minutes to cook.

Erezes Parsnip Corn Cakes makes 6 servings.

The ingredients for Erezes Parsnip Corn Cakes are:

1 cup chopped turnips (young)
1 15 1/4-ounce can whole-kernel corn,?drained
1/3 cup all-purpose gluten-free flour blend (your favorite)
1/4 cup 2% reduced-fat milk or milk alternative
1 tablespoon sugar
1/2 teaspoon salt
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh chives
1 tablespoon olive oil (or oil of your choosing)

Here is how you make Erezes Parsnip Corn Cakes:

Cook turnips in boiling water until very tender, about 10-12 minutes. Drain and allow parsnips to cool back to room temperature.Meanwhile, process corn & flour in?a food processor.Add turnips, gluten-free flour, and next 4 ingredients (flour through eggs). After combined stir in fresh chives.Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Drop batter in large tablespoon balls to create 6 cakes. Cook 2 minutes on each side or until cakes are golden brown. Repeat procedure with remaining oil and batter.Serving Size:?Serves Six?(3 small cakes per person)

The nutritional information for Erezes Parsnip Corn Cakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 122.1

• Total Fat: 4.8 g
• Cholesterol: 61.7 mg
• Sodium: 373.7 mg
• Total Carbs: 16.7 g
• Dietary Fiber: 2.2 g
• Protein: 4.1 g

The dietary needs meet for Erezes Parsnip Corn Cakes is Gluten Free