Corn and Parsnip Cakes

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Total Time
10 mins
10 mins

Cooking Light, DECEMBER 2001

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  1. Cook parsnip in boiling water 12 minutes or until very tender; drain. Cool to room temperature.
  2. Place corn in a food processor; pulse 3 to 4 times or until chopped. Lightly spoon flour into a dry measuring cup; level with a knife.
  3. Add parsnip, flour, and next 4 ingredients (flour through eggs). Pulse 3 to 4 times or until combined. Stir in chives.
  4. Heat 1 teaspoon butter in a large nonstick skillet over medium-high heat. Drop batter by heaping tablespoonfuls to form 6 cakes.
  5. Cook 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and batter.