Friday, 29 May 2015

Parsnip Patties Gluten Free

What do you do when you have Parsnip and Carrot Mash leftover and it’s just too good to toss? 

You add two eggs and 1 cup of cornmeal and your make Parsnip patties!  

These are so good we will deliberately make a double batch of parsnip and carrot mash so there is enough to make patties to freeze.

  • 4 cups of parsnip and carrot mash
  • 2 eggs
  • 1 cup cornmeal (gluten free)
  • 3 tablespoons oil (we use coconut oil)
  • Maple Syrup

  1. Mix the first three ingredients
  2. Heat a frying pan and add some of the oil
  3. Place a large dollop of the mixture in the hot frying pan and shape into a patty with a spoon
  4. Fry on both sides until the cornmeal is a nice toasted colour
  5. Place on a cookie sheet in a 350 oven
  6. Repeats steps 1 through 5 until all of the mixture is used up
  7. Serve hot with maple syrup

From our table to yours

Grandma Snyder

©2013-2015 twosnydergirls
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Elora Gorge Conservation Park

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