Punctuated with a subtle natural sweetness beneath a crispy, golden exterior these Ginger Parsnip Cakes are great to have on hand for a quick and easy low calorie lunch.
4
Servings
8
Ingredients
0
Comments
Ingredients
- 3 cups shred Parsnip
- ½ cups dice Onion
- 2 individual Egg
- ¼ teaspoons Ginger, Ground
- ⅔ cups Flour, Whole Wheat
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 4 tablespoons Vegetable Oil
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, combine parsnips, onion, eggs, ginger, flour, salt, and pepper.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large bowl, combine parsnips, onion, eggs, ginger, flour, salt, and pepper.
- Heat vegetable oil over medium high heat.
- Form mixture into balls, then place into oil immediately. Use a spatula to flatten to cakes.
- Cook for 5-6 minute on one side, until golden brown.
- Flip and cook another 2-3 minutes.
- Remove from heat and allow to drain on paper towel for a few minutes before serving.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 2 cakes Amount Per Serving
- Calories
- 333
- Total Fat
- 18g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 113mg
- Sodium
- 113mg
- Total Carbohydrates
- 38g
- Fiber
- 8g
- Sugar
- 6g
- Protein
- 8g
- WW Freestyle
- 6