Root Veggie Cakes

These veggie cakes are like root vegetable latkes, with some sweetness from the parsnips and carrots, a little kick from the horseradish and some earthiness from the beets.

INGREDIENTS

• 2 large eggs, beaten
• 1/2 cup almond, coconut or sweet potato flour
• 3 medium scallions, sliced thinly on the bias
• 2 tablespoons prepared horseradish
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups shredded carrots
• 2 cups shredded parsnips
• 1 cup shredded beets
• Oil or cooking fat of choice, for sautéing

DIRECTIONS

 

1. Preheat the oven to 300°F.
2. Mix together the eggs, flour, scallions, horseradish, salt and pepper in a large mixing bowl. Stir in the vegetables and combine well.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat.
4. 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 root vegetable mixture is used.
5. Serve hot from the oven.

 

 

ADDITIONAL NOTES

Be sure to read the label on your horseradish, as not all brands are created equal and many contain soybean oil.

RECIPE AND IMAGE CREDIT: Paleo Comfort Foods

Root Veggie Cakes