The main content
Root Vegetable Patties

Root Vegetable Patties


  • 2 parsnips, peeled and grated

  • 1 large carrot, peeled and grated

  • 2 cups shredded frozen hash brown potatoes

  • 3 scallions, whites and greens chopped

  • A handful flat leaf parsley, finely chopped

  • 2 tablespoons flour

  • 1 egg, beaten

  • Salt and pepper

  • 4 tablespoons canola oil


Combine all the ingredients except the oil in a bowl. Heat 2 tablespoons canola oil in a large nonstick skillet, then drop four mounds of vegetables, using about half of the veggie mix, into the the skillet and flatten each mound a bit. Cook the patties for 3-4 minutes on each side, drain on paper towels and repeat with remaining oil and vegetables to make eight patties, total. Serve at room temperature.