Wednesday, September 15, 2010

Parsnip Pancakes

You won’t believe how tasty these are – prepare for a stampeed; no need to mention the word parsnip until they’re all gone. Add some chili flakes and or garlic if you’d like a variation.

(makes about 6)
1/2 lb (1 large or two med. small) parsnips, shredded
2 scallions, cut to 2-inch pieces and julienned lengthwise
1 egg
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black or white pepper, or to taste
2-4 tablespoons vegetable oil
optional dipping sauce:
1 tablespoon soy sauce
1 teaspoon rice vinegar

Beat the egg in a medium-large bowl and combine with the rest of the ingredients except for the oil and the dipping sauce.

Heat a tbsp of oil on a skillet over a medium flame until hot.

Using your hands, form the parsnip mixture into roughly 3-inch patties at a time, and place gently onto the pan, keeping each pancake an inch or so apart (you will probably need to work in batches). Cook for 2-3 minutes on the first side before flipping; flip, and cook another 2-3 minutes or until lightly browned on both sides. Remove from heat and serve with the optional dipping sauce immediately.

Created for Quest by Chris at:

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