Root Veggie Cakes

Stav Kogan

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Servings: 4 servings

2 large eggs, beaten
½ cup almond, coconut or sweet potato flour
3 medium scallions, sliced thinly on the bias
2 tbsp prepared horseradish
½ tsp salt
½ tsp freshly ground black pepper
2 cups shredded carrots
2 cups shredded parsnips
1 cup shredded beets
Fill a measuring cup (1⁄4 cup or 1⁄3 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.

Preheat the oven to 300°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.
Serve hot from the oven.

Let us know how it was!