Quite nice, very soft creamy and delicate texture inside the cakes. The sweet and slightly spicy parsnip and sweet corn work well together. We served them with some homemade sweet chili sauce.
YIELD
6 servingsPREP
8 minCOOK
20 minREADY
28 minIngredients
Directions
Cook parsnip in boiling water 12 minutes or until very tender; drain. Cool to room temperature.
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.
Add parsnip, flour, and next 4 ingredients (flour through eggs). Pulse 3 to 4 times or until combined.
Stir in chives.
Heat 1 teaspoon butter in a large nonstick skillet over medium-high heat.
Drop batter by heaping tablespoonfuls to form 6 cakes.
Cook 2 minutes on each side or until golden brown.
Repeat procedure with remaining butter and batter.
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