Shredded Sweet Potato and Parsnip Pancakes
Tuscan Meatloaf with Shredded Sweet Potato and Parsnip Pancakes
Ingredients
Nutrition Note: Each serving is also an incredible source of antioxidant beta-carotene and a good source of vitamin C.
2 cups
peeled, shredded sweet potatoes (about 1 large sweet potato)
2 cups
peeled, shredded parsnips (about 2 medium parsnips)
¼ cup
whole-wheat flour
¼ cup
finely chopped sweet onion
1
egg, beaten
1 tbsp.
chopped fresh thyme
¼ tsp.
kosher salt
⅛ tsp.
freshly ground Kowalski's Black Peppercorns
4 tsp.
Kowalski's Extra Virgin Olive Oil, divided
- applesauce, for serving
Directions
- In a large mixing bowl, combine first 8 ingredients (through pepper).
- In a large sauté pan, heat 2 tsp. oil over medium heat. Place 6 (¼ cup) portions of sweet potato mixture into oil; press with the back of a spatula to flatten into 2-3" pancakes. Cook until crispy and golden (3 min. per side).
- Repeat with remaining sweet potato mixture.
- Spoon a dollop of applesauce over each pancake; serve immediately. Try this recipe alongside Tuscan Meatloaf (as pictured).
