Ginger Parsnip Cakes - Lunch Version

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a large bowl, combine parsnips, onion, eggs, ginger, flour, salt, and pepper.
2. Heat vegetable oil over medium high heat.
3. Form mixture into balls, then place into oil immediately. Use a spatula to flatten to cakes.
4. Cook for 5-6 minute on one side, until golden brown.
5. Flip and cook another 2-3 minutes.
6. Remove from heat and allow to drain on paper towel for a few minutes before serving.

Freeze For Later Cooking Directions

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?

1. In a large bowl, combine parsnips, onion, eggs, ginger, flour, salt, and pepper.
2. Heat vegetable oil over medium high heat.
3. Form mixture into balls, then place into oil immediately. Use a spatula to flatten to cakes.
4. Cook for 5-6 minute on one side, until golden brown.
5. Flip and cook another 2-3 minutes.
6. Flash freeze.
7. Once frozen, divide into indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Reheat in microwave for 1-2 minutes.