Corn And Parsnip Cakes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 cup chopped parsnip (about 4 ounces)
• 1 (15 1/4 ounce) can whole kernel corn, drained
• 1/3 cup all-purpose flour
• 1/4 cup 2% low-fat milk
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon butter, divided

Recipe

• 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.