Root Veggie Cakes
2 large eggs, beaten
ВЅ cup almond, coconut or sweet potato flour
3 medium scallions, sliced thinly on the bias
2 tablespoons prepared horseradish
ВЅ teaspoon salt
ВЅ teaspoon freshly ground black pepper
2 cups shredded carrots
2 cups shredded parsnips
1 cup shredded beets
Oil or cooking fat of choice, for sautГ©ing
- Preheat the oven to 300В°F.
- Mix together the eggs, flour, scallions, horseradish, salt and pepper in a large mixing bowl. Stir in the vegetables and combine well.
- Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Fill a measuring cup (1вЃ„4 cup or 1вЃ„3 cup is suggested) to the top with the root vegetable mixture and invert on the skillet, forming a flat patty (use a spatula to press down and flatten). Repeat until there are 4 or 5 patties in the skillet. Brown for 3 to 4 minutes per side, or until slightly crispy. Remove the patties to a sheet pan and place them in the oven to keep warm. Repeat the procedure, adding more oil with each batch, until all the root vegetable mixture is used.
- Serve hot from the oven.
NOTE: Be sure to read the label on your horseradish, as not all brands are created equal and many contain soybean oil.
EQUIPMENT NOTE: This is one of those recipes where a shred blade on a food processor makes your life infinitely easier. While, sure, you could hand shred the vegetables, it literally takes less than 5 minutes to shred them with your food processor!
VARIATIONS: Use turnips, sweet potatoes, or any other roots or tubers you’d like to try in this dish! Bacon would, of course, taste wonderful mixed into these, as well.
